Garlic Herb Roasted Chicken with Vegetables

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

Garlic Herb Roasted Chicken with Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Vegetables

Tender chicken breast roasted to a golden brown alongside crisp-tender Brussels sprouts and sweet carrots infused with fragrant garlic and fresh rosemary.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
48.3g
Fat
19.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the ends off the Brussels sprouts and cut them in half, slice the carrots into thin rounds, and chop the bell pepper into one-inch pieces.

  • 3

    Mince the garlic cloves finely and strip the leaves from the rosemary and thyme stems, chopping them until they are very small.

  • 4

    Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.

  • 5

    Drizzle the olive oil and lemon juice over the chicken and vegetables, then sprinkle evenly with the minced garlic, fresh herbs, sea salt, and black pepper.

  • 6

    Toss everything together with your hands or tongs to ensure every piece is well-coated in the oil and seasonings.

  • 7

    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 caramelized and tender.

Garlic Herb Roasted Chicken with Vegetables

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

Garlic Herb Roasted Chicken with Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Vegetables

Tender chicken breast roasted to a golden brown alongside crisp-tender Brussels sprouts and sweet carrots infused with fragrant garlic and fresh rosemary.

NUTRITION

455kcal
Protein
48.3g
Fat
19.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the ends off the Brussels sprouts and cut them in half, slice the carrots into thin rounds, and chop the bell pepper into one-inch pieces.

  • 3

    Mince the garlic cloves finely and strip the leaves from the rosemary and thyme stems, chopping them until they are very small.

  • 4

    Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.

  • 5

    Drizzle the olive oil and lemon juice over the chicken and vegetables, then sprinkle evenly with the minced garlic, fresh herbs, sea salt, and black pepper.

  • 6

    Toss everything together with your hands or tongs to ensure every piece is well-coated in the oil and seasonings.

  • 7

    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 caramelized and tender.