Herb-Roasted Chicken with Brown Rice and Jammy Eggs

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

Herb-Roasted Chicken with Brown Rice and Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Brown Rice and Jammy Eggs

Savor a delightful combination of herb-roasted chicken breast, tender brown rice, and perfectly jammy eggs, all coming together in a dish that is both satisfying and balanced. This versatile meal brings out savory and fresh herb aromas, with a comforting, wholesome base that's just right for breakfast, lunch, or dinner.

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NUTRITION

406kcal
Protein
43.6g
Fat
14.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 large Egg

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and roast in the oven for 20-25 minutes until fully cooked. Ensure the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare brown rice according to package instructions or use pre-cooked rice and warm it gently.

  • 5

    For the jammy egg, bring a small pot of water to a boil, carefully add the egg, and cook for 6-7 minutes. Then transfer the egg to an ice bath for easy peeling while retaining a jammy yolk.

  • 6

    Slice the roasted chicken, plate with the brown rice, and serve the peeled jammy egg on top or on the side.

  • 7

    Finish with a final sprinkle of salt and pepper if desired before serving.

Herb-Roasted Chicken with Brown Rice and Jammy Eggs

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

Herb-Roasted Chicken with Brown Rice and Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Brown Rice and Jammy Eggs

Savor a delightful combination of herb-roasted chicken breast, tender brown rice, and perfectly jammy eggs, all coming together in a dish that is both satisfying and balanced. This versatile meal brings out savory and fresh herb aromas, with a comforting, wholesome base that's just right for breakfast, lunch, or dinner.

NUTRITION

406kcal
Protein
43.6g
Fat
14.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 large Egg

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and roast in the oven for 20-25 minutes until fully cooked. Ensure the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare brown rice according to package instructions or use pre-cooked rice and warm it gently.

  • 5

    For the jammy egg, bring a small pot of water to a boil, carefully add the egg, and cook for 6-7 minutes. Then transfer the egg to an ice bath for easy peeling while retaining a jammy yolk.

  • 6

    Slice the roasted chicken, plate with the brown rice, and serve the peeled jammy egg on top or on the side.

  • 7

    Finish with a final sprinkle of salt and pepper if desired before serving.