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

Oven-roasted chicken breast rubbed with aromatic garlic and fresh rosemary, served alongside a colorful medley of crisp-tender vegetables that caramelize beautifully in the heat.

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NUTRITION

471kcal
Protein
52.8g
Fat
20.6g
Carbs
21.4g

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

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast completely dry with paper towels and cut the carrot into thin rounds and the bell pepper into bite-sized chunks.

  • 3

    In a small bowl, combine the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a fragrant herb paste.

  • 4

    Place the chicken breast and all the prepared vegetables onto the sheet pan, then drizzle with the herb oil mixture and toss well to ensure everything is evenly coated.

  • 5

    Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables, and roast for 20 to 25 minutes until the chicken is cooked through.

  • 6

    Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it stays moist and tender.

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

Oven-roasted chicken breast rubbed with aromatic garlic and fresh rosemary, served alongside a colorful medley of crisp-tender vegetables that caramelize beautifully in the heat.

NUTRITION

471kcal
Protein
52.8g
Fat
20.6g
Carbs
21.4g

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

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium carrot

0.5 cup red bell pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast completely dry with paper towels and cut the carrot into thin rounds and the bell pepper into bite-sized chunks.

  • 3

    In a small bowl, combine the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a fragrant herb paste.

  • 4

    Place the chicken breast and all the prepared vegetables onto the sheet pan, then drizzle with the herb oil mixture and toss well to ensure everything is evenly coated.

  • 5

    Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables, and roast for 20 to 25 minutes until the chicken is cooked through.

  • 6

    Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it stays moist and tender.