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 medium sweet potato; 1 cup carrots; 0.25 cup red onion; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Oven-roasted chicken breast and root vegetables tossed in fragrant herbs until the edges are beautifully caramelized and tender.

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NUTRITION

Protein

47.0g

Fat

20.1g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.25 cup red onion

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the sweet potato and carrots, then chop them into 1-inch cubes; slice the red onion into thick wedges.
3
Place the chicken breast and the chopped vegetables onto the prepared baking sheet in a single layer.
4
Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly coated.
5
Evenly sprinkle the dried rosemary, thyme, garlic powder, sea salt, and black pepper over all ingredients.
6
Toss the vegetables with your hands or a spatula to distribute the seasoning, and rub the herbs into both sides of the chicken.
7
Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.