Name: Garlic Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup carrots; 0.5 cup parsnips; 0.25 tbsp extra virgin olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Garlic Herb Chicken with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Chicken with Roasted Root Vegetables

Tender chicken breast roasted with aromatic garlic and herbs alongside a colorful medley of caramelized sweet potatoes and parsnips.

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NUTRITION

Protein

49.7g

Fat

10.1g

Carbs

68.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 cup parsnips

0.25 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Peel and dice the sweet potato, carrots, and parsnips into uniform 1-inch cubes to ensure they roast evenly.
3
In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Add the diced root vegetables and the chicken breast to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.
5
Spread the vegetables and chicken in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden.
7
Allow the chicken to rest for 5 minutes before slicing to retain its juices, then serve alongside the roasted vegetable medley.