Name: Oven-Baked Herb Chicken Breast with Roasted Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 oz Chicken Breast; 150g Sweet Potato; 1 cup Broccoli Florets; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 1.5 tbsp Extra Virgin Olive Oil; 0.5 tsp Dried Rosemary; 0.5 tsp Garlic Powder; Pinch of Sea Salt; Pinch of Black Pepper

Oven-Baked Herb Chicken Breast with Roasted Mixed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Breast with Roasted Mixed Vegetables

Tender chicken breast roasted with rosemary and garlic, served alongside a colorful medley of sweet potatoes and vegetables with caramelized edges.

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NUTRITION

Protein

33.7g

Fat

24.2g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

150g Sweet Potato

1 cup Broccoli Florets

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Garlic Powder

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the sweet potato into small cubes and chop the broccoli, zucchini, and bell pepper into bite-sized pieces.
3
Place the chicken breast and the chopped vegetables onto the prepared baking sheet.
4
Drizzle everything with olive oil and season generously with dried rosemary, garlic powder, sea salt, and black pepper.
5
Toss the vegetables to coat them evenly and ensure the chicken is well-covered in the herb oil.
6
Spread the ingredients out in a single layer, keeping the chicken in the center of the pan.
7
Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender with caramelized edges.
8
Let the chicken rest for a few minutes before slicing to ensure every bite stays moist and flavorful.