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 the delightful combination of tender herb-roasted chicken paired with a medley of crisp, flavorful roasted vegetables. This dish features juicy chicken breast enhanced with fragrant herbs and a colorful assortment of roasted broccoli, carrots, and red potatoes, all kissed with a drizzle of olive oil for a perfect finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

503kcal
Protein
41.6g
Fat
18.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 small Red Potato

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and chopped fresh rosemary.

  • 3

    In a bowl, combine chopped broccoli, sliced carrot, and diced red potato. Add minced garlic, a drizzle of olive oil, salt, and pepper, and toss well to coat evenly.

  • 4

    Spread the vegetables onto a baking sheet lined with parchment paper.

  • 5

    Place the seasoned chicken breast on the baking sheet with the vegetables.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 the delightful combination of tender herb-roasted chicken paired with a medley of crisp, flavorful roasted vegetables. This dish features juicy chicken breast enhanced with fragrant herbs and a colorful assortment of roasted broccoli, carrots, and red potatoes, all kissed with a drizzle of olive oil for a perfect finish.

NUTRITION

503kcal
Protein
41.6g
Fat
18.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 small Red Potato

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and chopped fresh rosemary.

  • 3

    In a bowl, combine chopped broccoli, sliced carrot, and diced red potato. Add minced garlic, a drizzle of olive oil, salt, and pepper, and toss well to coat evenly.

  • 4

    Spread the vegetables onto a baking sheet lined with parchment paper.

  • 5

    Place the seasoned chicken breast on the baking sheet with the vegetables.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.