Herb-Roasted Chicken Breast with Garlic Rice Pilaf

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

Herb-Roasted Chicken Breast with Garlic Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Garlic Rice Pilaf

Savor a delightful dinner featuring a tender herb-roasted chicken breast paired with a fragrant garlic rice pilaf. The chicken is marinated in lemon and fresh herbs before roasting to perfection, while the savory pilaf is infused with garlic, a hint of onion, and a splash of chicken broth for depth. This meal is both satisfying and balanced, delivering a classic, homestyle flavor profile.

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NUTRITION

576kcal
Protein
53.8g
Fat
14.6g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup cooked White Rice

1 tsp Olive Oil (for pilaf)

1 tsp Olive Oil (for marinade)

2 cloves Garlic

1/4 medium Onion

1/2 cup Low Sodium Chicken Broth

1 tbsp Lemon Juice

Fresh Thyme & Rosemary (to taste)

Salt & Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine 1 teaspoon olive oil (for marinade), lemon juice, chopped fresh thyme and rosemary, salt, and pepper. Rub this mixture over the chicken breast.

  • 3

    Place the marinated chicken breast on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the garlic rice pilaf. Heat 1 teaspoon olive oil (for pilaf) in a medium saucepan over medium heat.

  • 5

    Add finely chopped garlic and 1/4 diced onion to the pan and sauté until softened and fragrant, about 2-3 minutes.

  • 6

    Add the cooked white rice to the pan along with the low sodium chicken broth. Stir to combine and allow the flavors to meld over low heat for 3-4 minutes.

  • 7

    Adjust seasoning with a pinch of salt and pepper, and finish by stirring in a handful of fresh chopped thyme and rosemary if desired.

  • 8

    Plate the roasted chicken breast alongside a serving of the garlic rice pilaf and garnish with extra fresh herbs if desired. Serve warm.

Herb-Roasted Chicken Breast with Garlic Rice Pilaf

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

Herb-Roasted Chicken Breast with Garlic Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Garlic Rice Pilaf

Savor a delightful dinner featuring a tender herb-roasted chicken breast paired with a fragrant garlic rice pilaf. The chicken is marinated in lemon and fresh herbs before roasting to perfection, while the savory pilaf is infused with garlic, a hint of onion, and a splash of chicken broth for depth. This meal is both satisfying and balanced, delivering a classic, homestyle flavor profile.

NUTRITION

576kcal
Protein
53.8g
Fat
14.6g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup cooked White Rice

1 tsp Olive Oil (for pilaf)

1 tsp Olive Oil (for marinade)

2 cloves Garlic

1/4 medium Onion

1/2 cup Low Sodium Chicken Broth

1 tbsp Lemon Juice

Fresh Thyme & Rosemary (to taste)

Salt & Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine 1 teaspoon olive oil (for marinade), lemon juice, chopped fresh thyme and rosemary, salt, and pepper. Rub this mixture over the chicken breast.

  • 3

    Place the marinated chicken breast on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the garlic rice pilaf. Heat 1 teaspoon olive oil (for pilaf) in a medium saucepan over medium heat.

  • 5

    Add finely chopped garlic and 1/4 diced onion to the pan and sauté until softened and fragrant, about 2-3 minutes.

  • 6

    Add the cooked white rice to the pan along with the low sodium chicken broth. Stir to combine and allow the flavors to meld over low heat for 3-4 minutes.

  • 7

    Adjust seasoning with a pinch of salt and pepper, and finish by stirring in a handful of fresh chopped thyme and rosemary if desired.

  • 8

    Plate the roasted chicken breast alongside a serving of the garlic rice pilaf and garnish with extra fresh herbs if desired. Serve warm.