Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 cup Sweet potato; 1 cup Brussels sprouts; 0.5 cup Carrots; 0.25 tsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Oven-roasted chicken breast seasoned with fragrant herbs, served alongside a vibrant tray of caramelized sweet potatoes and crisp Brussels sprouts.

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NUTRITION

Protein

45.8g

Fat

6.8g

Carbs

64.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 cup Sweet potato

1 cup Brussels sprouts

0.5 cup Carrots

0.25 tsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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 and line a large rimmed baking sheet with parchment paper for easy cleanup and even roasting.
2
Pat the chicken breast completely dry with a paper towel and rub with half of the olive oil and half of the rosemary, thyme, garlic powder, salt, and pepper.
3
In a large mixing bowl, toss the cubed sweet potato, halved Brussels sprouts, and sliced carrots with the remaining olive oil and the rest of the herb seasoning.
4
Spread the vegetables across the prepared baking sheet in a single layer, making sure they are not overcrowded so they roast and caramelize rather than steam.
5
Place the chicken breast in the center of the vegetables and roast for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to lock in the juices, then serve with the tender roasted vegetables.