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 cup Brussels sprouts; 1 cup Carrots; 0.5 cup Sweet potato; 1 tbsp Avocado oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove 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

Oven-roasted chicken breast seasoned with aromatic herbs and served alongside a vibrant medley of caramelized sweet potatoes, carrots, and crispy Brussels sprouts.

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NUTRITION

Protein

54.9g

Fat

20.7g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Sweet potato

1 tbsp Avocado oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a large mixing bowl, combine the halved Brussels sprouts, sliced carrots, and cubed sweet potato.
3
Drizzle the vegetables with half of the avocado oil and sprinkle with half of the sea salt, black pepper, rosemary, and thyme; toss until evenly coated.
4
Pat the chicken breast dry with a paper towel and rub with the remaining oil, minced garlic, and the rest of the herb seasoning blend.
5
Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center to place the seasoned chicken breast.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
7
Let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist and flavorful result.