Spicy Herb-Roasted Chicken with Roasted Plantains

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

Spicy Herb-Roasted Chicken with Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Spicy Herb-Roasted Chicken with Roasted Plantains

Savor the dynamic flavors of succulent herb-roasted chicken paired with sweet, caramelized roasted plantains. The chicken is marinated in a blend of spicy chili, garlic, and fresh herbs, then roasted to perfection. The plantains, lightly drizzled with olive oil and sprinkled with a pinch of salt, add a naturally sweet and savory complement to this balanced meal.

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NUTRITION

367kcal
Protein
40.1g
Fat
9.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Plantain

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

1/2 tsp Dried Thyme

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine chili powder, garlic powder, dried thyme, salt, and black pepper.

  • 3

    Pat the chicken breast dry, then rub it with olive oil and sprinkle the spice mix evenly over it.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    Peel the plantain and slice it into 1/2-inch thick diagonal pieces. Toss the plantain slices with a tiny drizzle of olive oil and a pinch of salt.

  • 6

    Arrange the plantain slices around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven and let rest for 5 minutes before serving.

Spicy Herb-Roasted Chicken with Roasted Plantains

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

Spicy Herb-Roasted Chicken with Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Spicy Herb-Roasted Chicken with Roasted Plantains

Savor the dynamic flavors of succulent herb-roasted chicken paired with sweet, caramelized roasted plantains. The chicken is marinated in a blend of spicy chili, garlic, and fresh herbs, then roasted to perfection. The plantains, lightly drizzled with olive oil and sprinkled with a pinch of salt, add a naturally sweet and savory complement to this balanced meal.

NUTRITION

367kcal
Protein
40.1g
Fat
9.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Plantain

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

1/2 tsp Dried Thyme

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine chili powder, garlic powder, dried thyme, salt, and black pepper.

  • 3

    Pat the chicken breast dry, then rub it with olive oil and sprinkle the spice mix evenly over it.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    Peel the plantain and slice it into 1/2-inch thick diagonal pieces. Toss the plantain slices with a tiny drizzle of olive oil and a pinch of salt.

  • 6

    Arrange the plantain slices around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven and let rest for 5 minutes before serving.