Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 cup carrots; 0.5 cup parsnips; 1 cup brussels sprouts; 0.5 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; 1 clove garlic

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

Roasted chicken breast and earthy root vegetables seasoned with fragrant herbs for a savory and comforting sheet-pan dinner.

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NUTRITION

Protein

41.1g

Fat

12.2g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 cup brussels sprouts

0.5 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

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch chunks, and halve the Brussels sprouts.
3
Place the chicken breast and chopped vegetables onto the baking sheet.
4
Mince the garlic and whisk it together with the olive oil, rosemary, thyme, salt, and pepper in a small bowl.
5
Drizzle the herb oil over the chicken and vegetables, tossing well to ensure everything is evenly coated.
6
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.