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 cup Broccoli florets; 0.5 cup Carrots; 0.5 cup Bell peppers; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Baby arugula; 1 tsp Lemon juice; 1 tsp Extra virgin olive oil

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 herbs alongside caramelized seasonal vegetables and a crisp, zesty arugula salad.

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NUTRITION

Protein

48.1g

Fat

24.6g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Bell peppers

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby arugula

1 tsp Lemon juice

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Place the chicken breast, broccoli florets, sliced carrots, and bell peppers on the baking sheet.
3
Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
4
Toss everything thoroughly to ensure an even coating of oil and spices, then spread into a single layer.
5
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 browned.
6
While the chicken rests, whisk together the remaining teaspoon of olive oil and lemon juice in a small bowl.
7
Toss the baby arugula with the lemon dressing and serve immediately alongside the roasted chicken and vegetables.