Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.5 tsp garlic powder

Herb-Roasted Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with aromatic herbs alongside a vibrant medley of caramelized broccoli and carrots for a wholesome, satisfying meal.

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NUTRITION

Protein

47.7g

Fat

19.5g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry and slice the carrots and bell peppers into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, sea salt, black pepper, thyme, rosemary, and garlic powder.
4
Place the chicken and vegetables on the prepared baking sheet and drizzle with the herb oil mixture, tossing well to coat everything evenly.
5
Spread the ingredients in a single layer, ensuring the chicken has enough space to roast properly.
6
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
7
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.