Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Savor the delightful combination of tender, herb-infused roasted chicken and a medley of crisp, caramelized vegetables. This dish blends the warmth of freshly roasted Brussels sprouts and sweet, nutty butternut squash with zesty herbs and a drizzle of olive oil, creating a mouthwatering and wholesome meal perfect for any time of day.

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NUTRITION

326kcal
Protein
40g
Fat
9.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

0.5 cup Butternut Squash

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse the chicken breast and pat dry. Season it on both sides with salt, pepper, and mixed dried herbs.

  • 3

    Trim and halve the Brussels sprouts, and peel and cube the butternut squash.

  • 4

    In a bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 5

    Arrange the seasoned chicken breast on a baking sheet. Position the seasoned vegetables around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Savor the delightful combination of tender, herb-infused roasted chicken and a medley of crisp, caramelized vegetables. This dish blends the warmth of freshly roasted Brussels sprouts and sweet, nutty butternut squash with zesty herbs and a drizzle of olive oil, creating a mouthwatering and wholesome meal perfect for any time of day.

NUTRITION

326kcal
Protein
40g
Fat
9.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

0.5 cup Butternut Squash

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse the chicken breast and pat dry. Season it on both sides with salt, pepper, and mixed dried herbs.

  • 3

    Trim and halve the Brussels sprouts, and peel and cube the butternut squash.

  • 4

    In a bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 5

    Arrange the seasoned chicken breast on a baking sheet. Position the seasoned vegetables around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.