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 Brussels sprouts; 0.5 cup Carrots; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 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 fragrant rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

55.4g

Fat

21.0g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Peel the sweet potato and carrots, then dice them into 1-inch cubes; trim and halve the Brussels sprouts.
3
Place the chicken breast on one side of the sheet pan and spread the prepared vegetables across the remaining space.
4
In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
5
Drizzle the herb oil mixture over the chicken and vegetables, using your hands or a spatula to toss the vegetables until evenly coated.
6
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.