Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup carrots; 0.5 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 fragrant rosemary and thyme alongside caramelized sweet potatoes and crisp-tender vegetables for a vibrant and nourishing meal.

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NUTRITION

Protein

55.5g

Fat

13.4g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Peel and dice the sweet potato into 1/2-inch cubes, slice the carrots into rounds, and chop the broccoli into bite-sized florets.
3
Mince the garlic clove and place it in a small bowl with the olive oil, rosemary, thyme, salt, and pepper, whisking to combine.
4
Place the chicken breast on one side of the sheet pan and arrange the sweet potatoes, carrots, and broccoli on the remaining space.
5
Drizzle the herb oil mixture over the chicken and vegetables, tossing the produce gently to ensure an even coating.
6
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 lightly browned.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.