Name: Herb-Roasted Chicken with 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; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 1 tsp dried rosemary; 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

Tender chicken breast roasted with a medley of caramelized root vegetables and fragrant rosemary for a comforting, earthy flavor profile.

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NUTRITION

Protein

51.0g

Fat

19.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tsp dried rosemary

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 carrots and parsnips, then slice them into half-inch thick rounds; roughly chop the red onion into similar sized pieces.
3
In a large bowl, toss the sliced carrots, parsnips, and onions with half of the olive oil and a pinch of sea salt.
4
Pat the chicken breast dry with a paper towel and rub both sides with the remaining olive oil, dried rosemary, garlic powder, sea salt, and black pepper.
5
Spread the vegetables in a single layer on the prepared baking sheet and nestle the seasoned chicken breast in the center.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.
7
Allow the chicken to rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.