Name: Tender Herb-Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Tender Herb-Roasted Chicken and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken and Vegetables

Roasted sheet-pan chicken and vibrant vegetables seasoned with aromatic herbs for a savory meal that is incredibly juicy and tender.

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NUTRITION

Protein

47.6g

Fat

13.3g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.
3
Cut the chicken breast into even 1-inch chunks to ensure they cook at the same rate as the vegetables.
4
In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper until well coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.
6
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender.