Name: Baked Herb Chicken with Roasted 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; 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

Baked 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

Baked Herb Chicken with Roasted Root Vegetables

Tender chicken breast roasted with fragrant herbs alongside caramelized carrots and parsnips for a comforting and savory meal.

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NUTRITION

Protein

50.9g

Fat

20.4g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

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

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds or diagonal coins.
3
Place the chicken breast on one side of the baking sheet and the sliced root vegetables on the other side.
4
Drizzle the olive oil evenly over both the chicken and the vegetables.
5
Sprinkle the dried rosemary, dried thyme, sea salt, and black pepper over everything, tossing the vegetables slightly to ensure they are well-coated.
6
Bake in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
8
Serve the sliced herb chicken alongside the roasted root vegetables.