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 a hearty plate featuring succulent herb-roasted chicken complemented by a colorful medley of Brussels sprouts and baby carrots. The dish is elevated with a light drizzle of olive oil and aromatic garlic and herbs, creating a balanced, flavorful meal perfect for a satisfying dinner.

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NUTRITION

418kcal
Protein
40.3g
Fat
19g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Brussels Sprouts

1 cup Baby Carrots

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary or Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, mix the olive oil, minced garlic, chopped fresh herbs, salt, and pepper.

  • 4

    Brush the chicken breast with the herb mixture, ensuring it is well coated.

  • 5

    In a separate bowl, toss Brussels sprouts and baby carrots with the remaining herb mixture until evenly coated.

  • 6

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

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 a hearty plate featuring succulent herb-roasted chicken complemented by a colorful medley of Brussels sprouts and baby carrots. The dish is elevated with a light drizzle of olive oil and aromatic garlic and herbs, creating a balanced, flavorful meal perfect for a satisfying dinner.

NUTRITION

418kcal
Protein
40.3g
Fat
19g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Brussels Sprouts

1 cup Baby Carrots

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary or Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, mix the olive oil, minced garlic, chopped fresh herbs, salt, and pepper.

  • 4

    Brush the chicken breast with the herb mixture, ensuring it is well coated.

  • 5

    In a separate bowl, toss Brussels sprouts and baby carrots with the remaining herb mixture until evenly coated.

  • 6

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.