Roasted Chicken and Crispy Roasted Vegetables

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

Roasted Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Crispy Roasted Vegetables

Savor the hearty flavors of tender roasted chicken breast paired with a medley of crispy roasted vegetables. This dish combines succulent protein with vibrant, caramelized vegetables, lightly enhanced with olive oil and aromatic herbs, perfect for a nourishing dinner.

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NUTRITION

351kcal
Protein
39g
Fat
13.7g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Carrot (sliced)

1/4 cup Red Onion (chopped)

2 teaspoons Olive Oil

1 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry, season with salt, pepper, and a pinch of garlic powder.

  • 3

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

  • 4

    In a mixing bowl, combine chopped broccoli, sliced carrot, and red onion. Drizzle with olive oil, garlic powder, dried thyme, salt, and pepper. Toss to evenly coat the vegetables.

  • 5

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

  • 6

    Roast in the oven for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are tender with crispy edges. Stir the vegetables halfway through for even roasting.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Roasted Chicken and Crispy Roasted Vegetables

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

Roasted Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Crispy Roasted Vegetables

Savor the hearty flavors of tender roasted chicken breast paired with a medley of crispy roasted vegetables. This dish combines succulent protein with vibrant, caramelized vegetables, lightly enhanced with olive oil and aromatic herbs, perfect for a nourishing dinner.

NUTRITION

351kcal
Protein
39g
Fat
13.7g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Carrot (sliced)

1/4 cup Red Onion (chopped)

2 teaspoons Olive Oil

1 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry, season with salt, pepper, and a pinch of garlic powder.

  • 3

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

  • 4

    In a mixing bowl, combine chopped broccoli, sliced carrot, and red onion. Drizzle with olive oil, garlic powder, dried thyme, salt, and pepper. Toss to evenly coat the vegetables.

  • 5

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

  • 6

    Roast in the oven for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are tender with crispy edges. Stir the vegetables halfway through for even roasting.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.