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 Brussels sprouts; 1 medium carrot; 0.5 cup sweet potato; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 and root vegetables roasted to perfection with aromatic herbs for a comforting and savory meal.

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NUTRITION

Protein

51.2g

Fat

20.8g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 medium carrot

0.5 cup sweet potato

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Prepare the vegetables by halving the Brussels sprouts, slicing the carrot into rounds, and cubing the sweet potato into 1/2-inch pieces.
3
Place the chicken breast and all the prepared vegetables onto the baking sheet.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, sea salt, black pepper, and garlic powder.
5
Toss the vegetables to coat thoroughly and ensure the chicken is well-seasoned on both sides.
6
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 slightly caramelized.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.