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; 0.5 cup cooked brown rice; 1 cup broccoli florets; 0.5 cup sliced carrots; 0.5 tbsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 2 tbsp whole milk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 1 tsp minced 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, served alongside golden-brown vegetables and creamy brown rice for a satisfying, earthy meal.

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NUTRITION

Protein

52.6g

Fat

16.6g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced carrots

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

2 tbsp whole milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 tsp minced garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chicken breast, broccoli, and carrots with olive oil, salt, pepper, rosemary, thyme, and minced garlic.
3
Arrange the chicken and vegetables in a single layer on the prepared baking sheet.
4
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.
5
While roasting, stir the whole milk into the cooked brown rice over low heat until creamy and warm.
6
Serve the herb-roasted chicken and vegetables over the creamy brown rice, finished with a sprinkle of parmesan cheese.