Garlic Herb Roasted Chicken

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

Garlic Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken

Tender chicken breast roasted with aromatic garlic and fresh herbs, served alongside a vibrant medley of crisp-tender asparagus and sweet baby carrots.

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NUTRITION

500kcal
Protein
58.3g
Fat
21g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 cup baby carrots

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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

    Pat the chicken breast dry with a paper towel to ensure a golden-brown sear during roasting.

  • 3

    In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 4

    Place the chicken, asparagus, and baby carrots on the prepared sheet pan and drizzle the herb oil over everything, tossing well to coat.

  • 5

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep the juices locked inside.

Garlic Herb Roasted Chicken

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

Garlic Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken

Tender chicken breast roasted with aromatic garlic and fresh herbs, served alongside a vibrant medley of crisp-tender asparagus and sweet baby carrots.

NUTRITION

500kcal
Protein
58.3g
Fat
21g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 cup baby carrots

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel to ensure a golden-brown sear during roasting.

  • 3

    In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 4

    Place the chicken, asparagus, and baby carrots on the prepared sheet pan and drizzle the herb oil over everything, tossing well to coat.

  • 5

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

  • 6

    Let the chicken rest for 5 minutes before slicing to keep the juices locked inside.