Herb-Roasted Chicken with Garlic Rice and Roasted Vegetables

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

Herb-Roasted Chicken with Garlic Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Garlic Rice and Roasted Vegetables

Savor a perfectly balanced plate of herb-roasted chicken paired with fragrant garlic rice and a medley of roasted vegetables. This dish delivers tender chicken infused with rosemary and thyme, complemented by subtly garlicky rice and vibrant, lightly caramelized vegetables for a delicious and nutritious meal experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
37.4g
Fat
18.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 clove Garlic (for chicken)

1 tsp Olive Oil (for chicken)

1/2 cup Cooked White Rice

1 tsp Olive Oil (for rice)

1 clove Garlic (for rice)

1/2 cup Broccoli Florets

1/2 cup Zucchini Slices

1/2 cup Red Bell Pepper Slices

1 tsp Olive Oil (for vegetables)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    In a small bowl, mix the chopped rosemary, thyme, a minced garlic clove, salt, and pepper. Add 1 teaspoon of olive oil to create a herb paste.

  • 3

    Pat the chicken breast dry. Rub the herb paste evenly over the chicken.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the garlic rice. In a small pan over medium heat, warm 1 teaspoon of olive oil and lightly sauté one minced garlic clove until fragrant. Stir in the cooked white rice and mix well; season with a pinch of salt. Keep warm.

  • 6

    For the roasted vegetables, combine the broccoli florets, zucchini slices, and red bell pepper slices in a bowl. Drizzle with 1 teaspoon of olive oil and season with a bit of salt and pepper.

  • 7

    Spread the vegetables onto a separate baking sheet and roast in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 8

    Plate the roasted chicken, garlic rice, and vegetables together. Serve warm and enjoy your balanced, flavorful meal.

Herb-Roasted Chicken with Garlic Rice and Roasted Vegetables

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

Herb-Roasted Chicken with Garlic Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Garlic Rice and Roasted Vegetables

Savor a perfectly balanced plate of herb-roasted chicken paired with fragrant garlic rice and a medley of roasted vegetables. This dish delivers tender chicken infused with rosemary and thyme, complemented by subtly garlicky rice and vibrant, lightly caramelized vegetables for a delicious and nutritious meal experience.

NUTRITION

497kcal
Protein
37.4g
Fat
18.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 clove Garlic (for chicken)

1 tsp Olive Oil (for chicken)

1/2 cup Cooked White Rice

1 tsp Olive Oil (for rice)

1 clove Garlic (for rice)

1/2 cup Broccoli Florets

1/2 cup Zucchini Slices

1/2 cup Red Bell Pepper Slices

1 tsp Olive Oil (for vegetables)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    In a small bowl, mix the chopped rosemary, thyme, a minced garlic clove, salt, and pepper. Add 1 teaspoon of olive oil to create a herb paste.

  • 3

    Pat the chicken breast dry. Rub the herb paste evenly over the chicken.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the garlic rice. In a small pan over medium heat, warm 1 teaspoon of olive oil and lightly sauté one minced garlic clove until fragrant. Stir in the cooked white rice and mix well; season with a pinch of salt. Keep warm.

  • 6

    For the roasted vegetables, combine the broccoli florets, zucchini slices, and red bell pepper slices in a bowl. Drizzle with 1 teaspoon of olive oil and season with a bit of salt and pepper.

  • 7

    Spread the vegetables onto a separate baking sheet and roast in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 8

    Plate the roasted chicken, garlic rice, and vegetables together. Serve warm and enjoy your balanced, flavorful meal.