Tender Roasted Chicken with Autumn Vegetables

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

Tender Roasted Chicken with Autumn Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Roasted Chicken with Autumn Vegetables

Succulent chicken breast roasted alongside caramelized butternut squash and crispy Brussels sprouts for a vibrant, nutrient-dense meal.

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NUTRITION

532kcal
Protein
50.7g
Fat
20.5g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 cup Brussels sprouts

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel and cut it into even 1-inch strips or bite-sized cubes.

  • 3

    Prepare the vegetables by peeling and cubing the butternut squash, halving the Brussels sprouts, and slicing the red onion into thick wedges.

  • 4

    Place the chicken and all the vegetables into a large mixing bowl.

  • 5

    Drizzle the olive oil over the mixture and sprinkle with dried rosemary, garlic powder, sea salt, and black pepper.

  • 6

    Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and seasonings.

  • 7

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper browning.

  • 8

    Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.

Tender Roasted Chicken with Autumn Vegetables

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

Tender Roasted Chicken with Autumn Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Roasted Chicken with Autumn Vegetables

Succulent chicken breast roasted alongside caramelized butternut squash and crispy Brussels sprouts for a vibrant, nutrient-dense meal.

NUTRITION

532kcal
Protein
50.7g
Fat
20.5g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 cup Brussels sprouts

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel and cut it into even 1-inch strips or bite-sized cubes.

  • 3

    Prepare the vegetables by peeling and cubing the butternut squash, halving the Brussels sprouts, and slicing the red onion into thick wedges.

  • 4

    Place the chicken and all the vegetables into a large mixing bowl.

  • 5

    Drizzle the olive oil over the mixture and sprinkle with dried rosemary, garlic powder, sea salt, and black pepper.

  • 6

    Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and seasonings.

  • 7

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper browning.

  • 8

    Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.