Name: Herb-Baked 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; 0.5 medium sweet potato; 1 cup carrots; 0.5 cup parsnips; 0.5 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

Herb-Baked 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

Herb-Baked Chicken with Roasted Root Vegetables

Tender chicken breast baked with fragrant rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes, parsnips, and carrots.

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NUTRITION

Protein

47.4g

Fat

13.8g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

0.5 cup parsnips

0.5 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

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and dice the sweet potato and parsnips into 1-inch cubes and slice the carrots into rounds.
3
Place the root vegetables in a bowl and toss with half the olive oil, sea salt, and black pepper.
4
Spread the vegetables in a single layer on the prepared baking sheet and roast for 12 minutes.
5
Pat the chicken breast dry and rub with the remaining olive oil, rosemary, thyme, and garlic powder.
6
Remove the baking sheet from the oven, move the vegetables to the sides, and place the chicken in the center.
7
Return to the oven and bake for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.