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 cup sweet potato; 0.5 cup carrots; 0.5 cup parsnips; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 1 clove garlic; 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 alongside caramelized sweet potatoes and carrots for a comforting, earthy meal.

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NUTRITION

Protein

46.8g

Fat

20.1g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

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 and cube the sweet potato, and slice the carrots and parsnips into uniform rounds.
3
In a bowl, toss the vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.
4
Mince the garlic and combine it with the remaining olive oil, rosemary, thyme, salt, and pepper in a small dish.
5
Rub the herb mixture evenly over the chicken breast and place it on the baking sheet alongside the vegetables.
6
Spread the vegetables in a single layer to ensure they roast evenly.
7
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.