Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup carrots; 0.5 cup parsnips; 0.5 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Tender chicken breast and earthy root vegetables roasted to perfection with fragrant rosemary and thyme for a comforting, golden-brown finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.5g

Fat

20.6g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
3
Add the chopped carrots, parsnips, and halved Brussels sprouts to the bowl, tossing until evenly coated with the herb oil.
4
Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables in a single layer on the other side.
5
Brush any remaining herb oil from the bowl onto the chicken breast.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.