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

Succulent chicken breast roasted with caramelized Brussels sprouts and carrots, all tossed in a fragrant garlic-herb oil that sizzles with flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
52.7g
Fat
19.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by trimming and halving the Brussels sprouts, slicing the carrots into thin coins, and roughly chopping the red onion.

  • 3

    Mince the garlic cloves and whisk them together in a small bowl with the extra virgin olive oil, rosemary, thyme, sea salt, and black pepper.

  • 4

    Cut the chicken breast into 1-inch bite-sized cubes to ensure they roast at the same rate as the vegetables.

  • 5

    Place the chicken pieces and all the chopped vegetables onto the prepared baking sheet.

  • 6

    Drizzle the garlic-herb oil over the chicken and vegetables, then use your hands to toss everything thoroughly until evenly coated.

  • 7

    Spread the mixture out into a single layer, ensuring the chicken pieces are not crowded so they can brown properly.

  • 8

    Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and golden.

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

Succulent chicken breast roasted with caramelized Brussels sprouts and carrots, all tossed in a fragrant garlic-herb oil that sizzles with flavor.

NUTRITION

466kcal
Protein
52.7g
Fat
19.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by trimming and halving the Brussels sprouts, slicing the carrots into thin coins, and roughly chopping the red onion.

  • 3

    Mince the garlic cloves and whisk them together in a small bowl with the extra virgin olive oil, rosemary, thyme, sea salt, and black pepper.

  • 4

    Cut the chicken breast into 1-inch bite-sized cubes to ensure they roast at the same rate as the vegetables.

  • 5

    Place the chicken pieces and all the chopped vegetables onto the prepared baking sheet.

  • 6

    Drizzle the garlic-herb oil over the chicken and vegetables, then use your hands to toss everything thoroughly until evenly coated.

  • 7

    Spread the mixture out into a single layer, ensuring the chicken pieces are not crowded so they can brown properly.

  • 8

    Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and golden.