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-infused roasted chicken paired with a medley of crispy roasted carrots and broccoli. This dish offers a perfect balance of lean protein and nutrient-rich vegetables, lightly dressed in olive oil and seasoned with fragrant rosemary, thyme, and garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
38.3g
Fat
18.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 cup Broccoli

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season with salt and pepper on both sides.

  • 3

    In a small bowl, mix together olive oil, chopped rosemary, thyme, and minced garlic.

  • 4

    Brush the chicken breast with half of the herb oil mixture.

  • 5

    Chop the carrot into sticks and break the broccoli into florets. Toss the vegetables in the remaining herb oil mixture and season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken and vegetables on a baking sheet lined with parchment paper, ensuring they are spread out evenly.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are crispy on the edges.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving alongside 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 the delightful combination of tender, herb-infused roasted chicken paired with a medley of crispy roasted carrots and broccoli. This dish offers a perfect balance of lean protein and nutrient-rich vegetables, lightly dressed in olive oil and seasoned with fragrant rosemary, thyme, and garlic.

NUTRITION

371kcal
Protein
38.3g
Fat
18.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 cup Broccoli

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season with salt and pepper on both sides.

  • 3

    In a small bowl, mix together olive oil, chopped rosemary, thyme, and minced garlic.

  • 4

    Brush the chicken breast with half of the herb oil mixture.

  • 5

    Chop the carrot into sticks and break the broccoli into florets. Toss the vegetables in the remaining herb oil mixture and season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken and vegetables on a baking sheet lined with parchment paper, ensuring they are spread out evenly.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are crispy on the edges.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted vegetables.