Herb-Roasted Chicken Breast with Roasted Vegetables and Brown Rice

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

Herb-Roasted Chicken Breast with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and Brown Rice

Enjoy a simple yet flavorful dinner featuring herb-roasted chicken breast paired with a medley of colorful roasted vegetables and a serving of fluffy brown rice. Finished with a delicate avocado garnish, this dish balances lean protein with wholesome grains and vibrant produce for a comforting meal.

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NUTRITION

560kcal
Protein
40.5g
Fat
19.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Brown Rice

1 cup Assorted Roasted Vegetables

1 tsp Olive Oil

1/4 Avocado

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the assorted vegetables with olive oil, salt, pepper, and a pinch of herbs. Spread them on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.

  • 6

    Heat the pre-cooked brown rice gently on the stovetop or in the microwave until warm.

  • 7

    Slice the avocado and use it as a fresh garnish on top of the roasted vegetables or alongside the chicken.

  • 8

    Plate the roasted chicken breast with a serving of brown rice and a generous helping of roasted vegetables. Serve warm.

Herb-Roasted Chicken Breast with Roasted Vegetables and Brown Rice

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

Herb-Roasted Chicken Breast with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and Brown Rice

Enjoy a simple yet flavorful dinner featuring herb-roasted chicken breast paired with a medley of colorful roasted vegetables and a serving of fluffy brown rice. Finished with a delicate avocado garnish, this dish balances lean protein with wholesome grains and vibrant produce for a comforting meal.

NUTRITION

560kcal
Protein
40.5g
Fat
19.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Brown Rice

1 cup Assorted Roasted Vegetables

1 tsp Olive Oil

1/4 Avocado

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the assorted vegetables with olive oil, salt, pepper, and a pinch of herbs. Spread them on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.

  • 6

    Heat the pre-cooked brown rice gently on the stovetop or in the microwave until warm.

  • 7

    Slice the avocado and use it as a fresh garnish on top of the roasted vegetables or alongside the chicken.

  • 8

    Plate the roasted chicken breast with a serving of brown rice and a generous helping of roasted vegetables. Serve warm.