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 hearty blend of herb-infused roasted chicken paired with a medley of crispy vegetables. This dish bursts with aromatic rosemary and thyme, perfectly complementing the tender, succulent chicken and the lightly caramelized Brussels sprouts and carrots. An ideal balanced meal that is as pleasing to the palate as it is aligned with your nutritional goals.

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NUTRITION

336kcal
Protein
46.8g
Fat
10g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 cup Brussels Sprouts (88g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 3

    Cut the carrot into sticks and trim the Brussels sprouts, halving them if they are large.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Place the chicken breast on a baking tray and arrange the vegetables around it.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced chicken alongside a generous portion of the 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 hearty blend of herb-infused roasted chicken paired with a medley of crispy vegetables. This dish bursts with aromatic rosemary and thyme, perfectly complementing the tender, succulent chicken and the lightly caramelized Brussels sprouts and carrots. An ideal balanced meal that is as pleasing to the palate as it is aligned with your nutritional goals.

NUTRITION

336kcal
Protein
46.8g
Fat
10g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 cup Brussels Sprouts (88g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 3

    Cut the carrot into sticks and trim the Brussels sprouts, halving them if they are large.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Place the chicken breast on a baking tray and arrange the vegetables around it.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced chicken alongside a generous portion of the roasted vegetables.