Herb-Roasted Chicken with Root Vegetables

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

Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted alongside a colorful medley of caramelized root vegetables infused with aromatic rosemary and thyme.

Try 7 days free, then $12.99 / mo.

NUTRITION

532kcal
Protein
47.0g
Fat
19.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel to ensure a golden-brown sear, then slice into even 1-inch strips.

  • 3

    Peel and chop the carrots, parsnips, and sweet potato into uniform bite-sized pieces so they cook at the same rate.

  • 4

    In a large mixing bowl, toss the chicken and vegetables with the olive oil, rosemary, thyme, garlic powder, salt, and pepper until well coated.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space between pieces for the vegetables to roast rather than steam.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the root vegetables are tender and slightly caramelized.

Herb-Roasted Chicken with Root Vegetables

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

Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted alongside a colorful medley of caramelized root vegetables infused with aromatic rosemary and thyme.

NUTRITION

532kcal
Protein
47.0g
Fat
19.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel to ensure a golden-brown sear, then slice into even 1-inch strips.

  • 3

    Peel and chop the carrots, parsnips, and sweet potato into uniform bite-sized pieces so they cook at the same rate.

  • 4

    In a large mixing bowl, toss the chicken and vegetables with the olive oil, rosemary, thyme, garlic powder, salt, and pepper until well coated.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space between pieces for the vegetables to roast rather than steam.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the root vegetables are tender and slightly caramelized.