Herb-Roasted Chicken Breast with Sautéed Spinach and Roasted Vegetables

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

Herb-Roasted Chicken Breast with Sautéed Spinach and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Sautéed Spinach and Roasted Vegetables

Enjoy a beautifully balanced plate featuring tender herb-roasted chicken breast paired with garlicky sautéed spinach and a colorful medley of roasted vegetables. This dish offers a burst of flavor from fresh herbs and a delightful texture combination that makes every bite satisfying and nutritious.

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NUTRITION

404kcal
Protein
46.8g
Fat
19.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1 cup Baby Spinach

1 cup Mixed Vegetables (Broccoli, Carrots, Bell Pepper)

1 tbsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Rub the herb mixture over the chicken breast evenly.

  • 4

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until cooked through and juices run clear.

  • 5

    Meanwhile, toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil. Spread them on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    In a skillet, lightly sauté the baby spinach over medium heat with a splash of water or leftover olive oil from the vegetables until just wilted. Season with a pinch of salt.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and sautéed spinach. Serve warm.

Herb-Roasted Chicken Breast with Sautéed Spinach and Roasted Vegetables

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

Herb-Roasted Chicken Breast with Sautéed Spinach and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Sautéed Spinach and Roasted Vegetables

Enjoy a beautifully balanced plate featuring tender herb-roasted chicken breast paired with garlicky sautéed spinach and a colorful medley of roasted vegetables. This dish offers a burst of flavor from fresh herbs and a delightful texture combination that makes every bite satisfying and nutritious.

NUTRITION

404kcal
Protein
46.8g
Fat
19.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1 cup Baby Spinach

1 cup Mixed Vegetables (Broccoli, Carrots, Bell Pepper)

1 tbsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Rub the herb mixture over the chicken breast evenly.

  • 4

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until cooked through and juices run clear.

  • 5

    Meanwhile, toss the mixed vegetables with a little salt, pepper, and a drizzle of olive oil. Spread them on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    In a skillet, lightly sauté the baby spinach over medium heat with a splash of water or leftover olive oil from the vegetables until just wilted. Season with a pinch of salt.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and sautéed spinach. Serve warm.