Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 medium sweet potato; 0.5 cup carrots; 0.5 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Garlic Herb Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Oven-roasted chicken breast seasoned with aromatic herbs and garlic, served alongside a colorful medley of caramelized sweet potatoes and carrots.

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NUTRITION

Protein

52.6g

Fat

19.7g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

2 cloves 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 oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes, slice carrots into rounds, and halve the Brussels sprouts.
3
In a large bowl, toss the vegetables with 0.5 tbsp of olive oil, sea salt, and black pepper until evenly coated.
4
Place the chicken breast on the baking sheet and rub with the remaining 0.5 tbsp of olive oil, minced garlic, rosemary, and thyme.
5
Arrange the prepared vegetables in a single layer around the chicken on the baking sheet.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.