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 cup Broccoli florets; 0.5 cup Carrots; 1 cup Zucchini; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 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

Tender chicken breast roasted with aromatic rosemary and thyme alongside a colorful medley of crisp-tender vegetables for a vibrant, nourishing meal.

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NUTRITION

Protein

53.0g

Fat

20.1g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

1 cup Zucchini

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 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 sheet pan with parchment paper.
2
Slice the carrots into thin rounds and chop the zucchini and broccoli into uniform bite-sized pieces.
3
Place the chicken breast on one side of the pan and the vegetables on the other side.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle everything evenly with rosemary, thyme, garlic powder, salt, and pepper.
5
Toss the vegetables with your hands to coat them well and flip the chicken to ensure it is seasoned on both sides.
6
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
7
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.