Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with aromatic herbs alongside a vibrant medley of caramelized sweet potatoes and crisp-tender vegetables for a satisfying lunch.

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NUTRITION

552kcal
Protein
55.5g
Fat
13.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

  • 3

    Place the chicken breast on one side of the pan and arrange the chopped vegetables in a single layer on the other side.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.

  • 5

    Toss the vegetables with your hands or a spatula to ensure they are well-coated in the oil and spices.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly browned.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 8

    Serve the sliced chicken alongside the roasted vegetable medley.

Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with aromatic herbs alongside a vibrant medley of caramelized sweet potatoes and crisp-tender vegetables for a satisfying lunch.

NUTRITION

552kcal
Protein
55.5g
Fat
13.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

  • 3

    Place the chicken breast on one side of the pan and arrange the chopped vegetables in a single layer on the other side.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.

  • 5

    Toss the vegetables with your hands or a spatula to ensure they are well-coated in the oil and spices.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly browned.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 8

    Serve the sliced chicken alongside the roasted vegetable medley.