Name: Garlic Herb Roasted Chicken with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Baby potatoes; 1 cup Broccoli florets; 1 medium Carrot; 1 tbsp Extra virgin olive oil; 2 clove Garlic; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Garlic Herb Roasted Chicken with Vegetables

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Vegetables

Tender chicken breast roasted to a golden brown alongside crisp-tender vegetables and baby potatoes infused with fragrant garlic and fresh herbs.

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NUTRITION

Protein

48g

Fat

19.4g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

1 medium Carrot

1 tbsp Extra virgin olive oil

2 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the baby potatoes into halves and the carrot into 1/2-inch thick rounds, then chop the broccoli into bite-sized florets.
3
Mince the garlic cloves and combine them in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.
4
Place the chicken breast and chopped vegetables on the prepared sheet pan, then drizzle the herb oil mixture over everything and toss to coat evenly.
5
Spread the ingredients into a single layer and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
6
Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in, then serve immediately.