Herb-Roasted Chicken with Crispy Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy a flavorful and balanced meal featuring succulent herb-roasted chicken paired with a medley of crispy roasted vegetables. The dish bursts with fresh herbs and a light olive oil drizzle that brings out the natural sweetness of Brussels sprouts, carrots, and red bell pepper for a satisfying dinner experience.

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NUTRITION

310kcal
Protein
39.3g
Fat
9.1g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1 cup Brussels Sprouts

1 medium Carrot

1/2 cup Red Bell Pepper

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, chopped rosemary, and thyme.

  • 3

    In a bowl, toss the halved Brussels sprouts, sliced carrot, and chopped red bell pepper with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly crispy.

  • 6

    Let rest briefly before serving. Enjoy your balanced herb-roasted chicken with crispy roasted vegetables!

Herb-Roasted Chicken with Crispy Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy a flavorful and balanced meal featuring succulent herb-roasted chicken paired with a medley of crispy roasted vegetables. The dish bursts with fresh herbs and a light olive oil drizzle that brings out the natural sweetness of Brussels sprouts, carrots, and red bell pepper for a satisfying dinner experience.

NUTRITION

310kcal
Protein
39.3g
Fat
9.1g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1 cup Brussels Sprouts

1 medium Carrot

1/2 cup Red Bell Pepper

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, chopped rosemary, and thyme.

  • 3

    In a bowl, toss the halved Brussels sprouts, sliced carrot, and chopped red bell pepper with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly crispy.

  • 6

    Let rest briefly before serving. Enjoy your balanced herb-roasted chicken with crispy roasted vegetables!