Herb-Roasted Chicken with Roasted Eggplant

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

Herb-Roasted Chicken with Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Eggplant

Enjoy a comforting plate of herb-roasted chicken paired with tender, roasted eggplant. The chicken is lightly seasoned with garlic, rosemary, and thyme, then roasted to perfection, while the eggplant absorbs a subtle drizzle of olive oil and zesty lemon for a burst of flavor. This meal is not only satisfying, but strikes a perfect balance with lean protein and hearty vegetables.

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NUTRITION

355kcal
Protein
36.4g
Fat
17.9g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Eggplant

1 tbsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle a portion of olive oil over the chicken and season with minced garlic, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

    In a mixing bowl, toss the diced eggplant with the remaining olive oil, lemon juice, and a pinch of salt and pepper until evenly coated.

  • 4

    Arrange the eggplant around the chicken on the baking sheet, ensuring they are in a single layer for even roasting.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the eggplant is tender and lightly browned.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Garnish with additional herbs if desired.

Herb-Roasted Chicken with Roasted Eggplant

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

Herb-Roasted Chicken with Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Eggplant

Enjoy a comforting plate of herb-roasted chicken paired with tender, roasted eggplant. The chicken is lightly seasoned with garlic, rosemary, and thyme, then roasted to perfection, while the eggplant absorbs a subtle drizzle of olive oil and zesty lemon for a burst of flavor. This meal is not only satisfying, but strikes a perfect balance with lean protein and hearty vegetables.

NUTRITION

355kcal
Protein
36.4g
Fat
17.9g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Eggplant

1 tbsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle a portion of olive oil over the chicken and season with minced garlic, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

    In a mixing bowl, toss the diced eggplant with the remaining olive oil, lemon juice, and a pinch of salt and pepper until evenly coated.

  • 4

    Arrange the eggplant around the chicken on the baking sheet, ensuring they are in a single layer for even roasting.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the eggplant is tender and lightly browned.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Garnish with additional herbs if desired.