Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup carrots; 0.5 cup parsnips; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 clove garlic

Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetables

Succulent chicken breast roasted to perfection with earthy parsnips and carrots, all infused with a fragrant blend of rosemary and thyme.

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NUTRITION

Protein

46.1g

Fat

19.4g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Chop the carrots and parsnips into 1-inch chunks and finely mince the garlic clove.
3
Place the chicken breast, carrots, and parsnips onto the prepared baking sheet.
4
Drizzle everything with olive oil and sprinkle evenly with sea salt, black pepper, rosemary, thyme, and minced garlic.
5
Toss the vegetables and chicken thoroughly to ensure every piece is well-coated in the herb oil.
6
Roast in the oven for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender and golden.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.