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

Chicken breast roasted with fragrant rosemary and thyme, paired with caramelized sweet potatoes and crisp broccoli for a satisfying, nutrient-dense meal.

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NUTRITION

577kcal
Protein
50.0g
Fat
19.6g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 baking sheet with parchment paper.

  • 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 baking sheet and arrange the vegetables on the other side in a single layer.

  • 4

    Drizzle the olive oil over the chicken and the vegetables.

  • 5

    In a small bowl, mix the rosemary, thyme, garlic powder, sea salt, and black pepper.

  • 6

    Sprinkle the herb mixture evenly over the chicken and vegetables, tossing the vegetables to ensure they are well coated.

  • 7

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

  • 8

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

  • 9

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.

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

Chicken breast roasted with fragrant rosemary and thyme, paired with caramelized sweet potatoes and crisp broccoli for a satisfying, nutrient-dense meal.

NUTRITION

577kcal
Protein
50.0g
Fat
19.6g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 baking sheet with parchment paper.

  • 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 baking sheet and arrange the vegetables on the other side in a single layer.

  • 4

    Drizzle the olive oil over the chicken and the vegetables.

  • 5

    In a small bowl, mix the rosemary, thyme, garlic powder, sea salt, and black pepper.

  • 6

    Sprinkle the herb mixture evenly over the chicken and vegetables, tossing the vegetables to ensure they are well coated.

  • 7

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

  • 8

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

  • 9

    Plate the sliced chicken alongside the roasted vegetables and serve immediately.