YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Roasted Vegetables
Savor tender herb-roasted chicken paired with a colorful medley of roasted vegetables and a touch of creamy avocado. This dish features juicy, perfectly seasoned chicken breast alongside bell peppers, zucchini, and carrots roasted with garlic and rosemary, finished with a drizzle of olive oil and fresh avocado slices. The result is a satisfying, nutrient-dense meal that's as delightful to the palate as it is to your health goals.
INGREDIENTS
4 oz Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1 small Carrot
1 tsp Olive Oil
2 sprigs Fresh Rosemary
1 clove Garlic
1 quarter Avocado
PREPARATION
Preheat your oven to 400°F (200°C).
Place the chicken breast on a baking sheet lined with parchment paper. Drizzle with half the olive oil and season with salt, pepper, chopped rosemary, and minced garlic.
In a bowl, combine the chopped red bell pepper, zucchini, and sliced carrot. Toss with the remaining olive oil, a pinch of salt, pepper, and a few additional rosemary leaves.
Arrange the vegetables around the chicken on the baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.
Once cooked, let the chicken rest for 5 minutes. Slice the chicken if desired and serve alongside the roasted vegetables.
Top the dish with slices of avocado for a creamy finish and extra nutritional punch.