Garlic Herb Roasted Chicken Dinner

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

Garlic Herb Roasted Chicken Dinner

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken Dinner

Tender chicken breast roasted with aromatic garlic and fresh herbs, served alongside a colorful medley of crisp-edged potatoes and vibrant vegetables.

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NUTRITION

506kcal
Protein
53.2g
Fat
20.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

3 oz baby potatoes

1 cup broccoli florets

0.5 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Mince the garlic and finely chop the fresh rosemary and thyme.

  • 3

    Halve the baby potatoes and slice the carrots into thin coins.

  • 4

    In a large bowl, toss the potatoes, carrots, and broccoli with half of the olive oil, salt, and pepper.

  • 5

    Place the chicken breast on the sheet pan and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

  • 6

    Arrange the vegetables in a single layer around the chicken on the pan.

  • 7

    Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • 8

    Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

Garlic Herb Roasted Chicken Dinner

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

Garlic Herb Roasted Chicken Dinner

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken Dinner

Tender chicken breast roasted with aromatic garlic and fresh herbs, served alongside a colorful medley of crisp-edged potatoes and vibrant vegetables.

NUTRITION

506kcal
Protein
53.2g
Fat
20.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

3 oz baby potatoes

1 cup broccoli florets

0.5 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Mince the garlic and finely chop the fresh rosemary and thyme.

  • 3

    Halve the baby potatoes and slice the carrots into thin coins.

  • 4

    In a large bowl, toss the potatoes, carrots, and broccoli with half of the olive oil, salt, and pepper.

  • 5

    Place the chicken breast on the sheet pan and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

  • 6

    Arrange the vegetables in a single layer around the chicken on the pan.

  • 7

    Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • 8

    Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.