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

Savor a beautifully roasted chicken breast paired with a medley of crispy vegetables. Infused with aromatic herbs and a drizzle of olive oil, this dish delivers a satisfying balance of lean protein and fresh, crunchy veggies, perfect for a nutritious dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
34.9g
Fat
18.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/2 cup Baby Carrots (61g)

1/2 cup Broccoli Florets (45g)

1/2 cup Brussels Sprouts (44g)

1 tbsp Olive Oil (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then season it on both sides with salt, pepper, and mixed dried herbs.

  • 3

    Toss the baby carrots, broccoli florets, and Brussels sprouts in olive oil, salt, and pepper to lightly coat them.

  • 4

    Place the seasoned chicken breast on one side of a baking sheet and arrange the vegetables on the other side in a single layer.

  • 5

    Roast in the oven for about 20-25 minutes, turning the vegetables halfway through, ensuring the chicken is cooked through and the vegetables become crisp and lightly browned.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve alongside the 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

Savor a beautifully roasted chicken breast paired with a medley of crispy vegetables. Infused with aromatic herbs and a drizzle of olive oil, this dish delivers a satisfying balance of lean protein and fresh, crunchy veggies, perfect for a nutritious dinner.

NUTRITION

359kcal
Protein
34.9g
Fat
18.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/2 cup Baby Carrots (61g)

1/2 cup Broccoli Florets (45g)

1/2 cup Brussels Sprouts (44g)

1 tbsp Olive Oil (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then season it on both sides with salt, pepper, and mixed dried herbs.

  • 3

    Toss the baby carrots, broccoli florets, and Brussels sprouts in olive oil, salt, and pepper to lightly coat them.

  • 4

    Place the seasoned chicken breast on one side of a baking sheet and arrange the vegetables on the other side in a single layer.

  • 5

    Roast in the oven for about 20-25 minutes, turning the vegetables halfway through, ensuring the chicken is cooked through and the vegetables become crisp and lightly browned.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve alongside the crispy roasted vegetables.