Herb-Roasted Chicken & Root Vegetable Bowl with Avocado Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A balanced, high-protein meal designed to prevent energy crashes and dizziness during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken breast, carrots, parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Dice 1/2 cup carrots and 1/2 cup parsnip into 1/2-inch cubes, then toss with 1 tbsp avocado oil, 1 tsp chopped rosemary, and 1/2 tsp garlic powder in a bowl.
  2. Step 2: Arrange the vegetable mixture in a single layer on a parchment-lined baking sheet and roast for 20 minutes, stirring once halfway, until edges are caramelized and tender.
  3. Step 3: Season 6 oz chicken breast with salt and pepper, then place on top of the roasted vegetables and return to oven for 15-18 minutes until internal temperature reaches 165°F (74°C).
  4. Step 4: Let rest for 5 minutes before serving over the vegetables, allowing juices to redistribute.

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