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 olive oil; 0.5 medium sweet potato; 1 cup broccoli florets; 0.5 cup carrots; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 1 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 sweet potatoes, carrots, and crisp broccoli florets.

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NUTRITION

Protein

49.3g

Fat

19.5g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 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
Dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.
3
Place the chicken breast, sweet potato, carrots, and broccoli florets on the prepared baking sheet.
4
Drizzle the olive oil over the chicken and vegetables.
5
Sprinkle the sea salt, black pepper, dried rosemary, dried thyme, and garlic powder evenly over everything.
6
Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.
7
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
8
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.