Garlic Herb Roasted Chicken

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

Garlic Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken

Tender chicken breast roasted with aromatic garlic and fresh rosemary, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender broccoli.

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NUTRITION

583kcal
Protein
50.0g
Fat
20.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

  • 3

    Place the chicken breast, sweet potatoes, carrots, and broccoli florets on the baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

  • 5

    Drizzle the herb oil over the chicken and vegetables, tossing well to ensure everything is evenly coated.

  • 6

    Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.

Garlic Herb Roasted Chicken

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

Garlic Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken

Tender chicken breast roasted with aromatic garlic and fresh rosemary, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender broccoli.

NUTRITION

583kcal
Protein
50.0g
Fat
20.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

  • 3

    Place the chicken breast, sweet potatoes, carrots, and broccoli florets on the baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

  • 5

    Drizzle the herb oil over the chicken and vegetables, tossing well to ensure everything is evenly coated.

  • 6

    Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.