Herb-Roasted Chicken with Sheet Pan Vegetables and Jammy Eggs

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

Herb-Roasted Chicken with Sheet Pan Vegetables and Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sheet Pan Vegetables and Jammy Eggs

Enjoy a vibrant, one-pan meal featuring tender herb-roasted chicken breast mingled with colorful sheet pan vegetables and topped with perfectly jammy eggs. The combination of aromatic rosemary and thyme elevates the flavor, while the crisp roasted veggies add freshness and crunch, creating an inviting dish that works brilliantly for breakfast, lunch, or dinner.

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NUTRITION

382kcal
Protein
35.4g
Fat
20.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Assorted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 large Egg

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the assorted vegetables with olive oil, minced garlic, fresh rosemary, thyme, salt, and pepper.

  • 3

    Arrange the vegetables evenly on a sheet pan.

  • 4

    Season the chicken breast with a pinch of salt and pepper. Place it on the sheet pan among the vegetables.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken and vegetables are roasting, prepare the jammy egg: Bring a small pot of water to a gentle boil, lower the heat to a simmer, then carefully add the egg. Cook for 6-7 minutes for a slightly runny yolk.

  • 7

    Once cooked, immediately submerge the egg in cold water to halt the cooking process, then peel gently.

  • 8

    Slice the jammy egg and serve atop or alongside the roasted chicken and vegetables.

  • 9

    Enjoy your balanced and flavorful meal!

Herb-Roasted Chicken with Sheet Pan Vegetables and Jammy Eggs

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

Herb-Roasted Chicken with Sheet Pan Vegetables and Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sheet Pan Vegetables and Jammy Eggs

Enjoy a vibrant, one-pan meal featuring tender herb-roasted chicken breast mingled with colorful sheet pan vegetables and topped with perfectly jammy eggs. The combination of aromatic rosemary and thyme elevates the flavor, while the crisp roasted veggies add freshness and crunch, creating an inviting dish that works brilliantly for breakfast, lunch, or dinner.

NUTRITION

382kcal
Protein
35.4g
Fat
20.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Assorted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 large Egg

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the assorted vegetables with olive oil, minced garlic, fresh rosemary, thyme, salt, and pepper.

  • 3

    Arrange the vegetables evenly on a sheet pan.

  • 4

    Season the chicken breast with a pinch of salt and pepper. Place it on the sheet pan among the vegetables.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken and vegetables are roasting, prepare the jammy egg: Bring a small pot of water to a gentle boil, lower the heat to a simmer, then carefully add the egg. Cook for 6-7 minutes for a slightly runny yolk.

  • 7

    Once cooked, immediately submerge the egg in cold water to halt the cooking process, then peel gently.

  • 8

    Slice the jammy egg and serve atop or alongside the roasted chicken and vegetables.

  • 9

    Enjoy your balanced and flavorful meal!