Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup sliced carrots; 1 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 aromatic rosemary and thyme alongside a colorful medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

48.9g

Fat

20.0g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup sliced carrots

1 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 (200°C) and line a large rimmed baking sheet with parchment paper.
2
Peel the sweet potato and cut it into 1-inch cubes, then slice the carrots into half-inch rounds.
3
Place the chicken breast, sweet potato cubes, and carrot rounds onto the prepared baking sheet.
4
In a small bowl, mince the garlic and whisk it together with the olive oil, rosemary, thyme, salt, and pepper.
5
Drizzle the herb oil over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.
6
Roast in the center of the oven for 15 minutes.
7
Remove the pan briefly to add the broccoli florets, tossing them in the pan juices to coat.
8
Return the pan to the oven and roast for an additional 10-15 minutes until the chicken is cooked through to 165°F and the vegetables are golden and tender.