Herb-Crusted Baked Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor the flavors of this herb-crusted baked chicken paired perfectly with a medley of roasted vegetables. The tender chicken breast, encrusted with aromatic rosemary, thyme, and parsley, is baked to golden perfection and served alongside crisp broccoli and sweet carrots, lightly tossed with olive oil. This dish brings a harmonious balance of protein, vitamins, and heart-healthy fats for a nourishing meal.

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NUTRITION

326kcal
Protein
39.8g
Fat
9.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the finely chopped rosemary, thyme, and parsley with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the chicken.

  • 4

    Place the chicken on a baking sheet lined with parchment paper.

  • 5

    In another bowl, toss the broccoli florets and sliced carrot with olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on the baking sheet around the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve with the roasted vegetables.

Herb-Crusted Baked Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor the flavors of this herb-crusted baked chicken paired perfectly with a medley of roasted vegetables. The tender chicken breast, encrusted with aromatic rosemary, thyme, and parsley, is baked to golden perfection and served alongside crisp broccoli and sweet carrots, lightly tossed with olive oil. This dish brings a harmonious balance of protein, vitamins, and heart-healthy fats for a nourishing meal.

NUTRITION

326kcal
Protein
39.8g
Fat
9.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the finely chopped rosemary, thyme, and parsley with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the chicken.

  • 4

    Place the chicken on a baking sheet lined with parchment paper.

  • 5

    In another bowl, toss the broccoli florets and sliced carrot with olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on the baking sheet around the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve with the roasted vegetables.