Herb-Roasted Chicken Breast with Roasted Vegetables and White Rice

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

Herb-Roasted Chicken Breast with Roasted Vegetables and White Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and White Rice

Oven-roasted chicken breast rubbed with rosemary and thyme, served over fluffy white rice with a side of charred, tender-crisp vegetables.

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NUTRITION

706kcal
Protein
59.5g
Fat
27.8g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

1 cup Cooked White Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 clove Minced Garlic

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and rub with 0.5 tablespoon of olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Toss the broccoli florets and sliced bell peppers in a bowl with the remaining 1 tablespoon of olive oil and a pinch of salt until evenly coated.

  • 4

    Place the seasoned chicken on one side of the baking sheet and spread the vegetables in a single layer on the other side.

  • 5

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

  • 6

    While the chicken and vegetables roast, ensure your white rice is cooked and kept warm.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the fluffy white rice alongside the roasted vegetables.

Herb-Roasted Chicken Breast with Roasted Vegetables and White Rice

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

Herb-Roasted Chicken Breast with Roasted Vegetables and White Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and White Rice

Oven-roasted chicken breast rubbed with rosemary and thyme, served over fluffy white rice with a side of charred, tender-crisp vegetables.

NUTRITION

706kcal
Protein
59.5g
Fat
27.8g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

1 cup Cooked White Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 clove Minced Garlic

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and rub with 0.5 tablespoon of olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Toss the broccoli florets and sliced bell peppers in a bowl with the remaining 1 tablespoon of olive oil and a pinch of salt until evenly coated.

  • 4

    Place the seasoned chicken on one side of the baking sheet and spread the vegetables in a single layer on the other side.

  • 5

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

  • 6

    While the chicken and vegetables roast, ensure your white rice is cooked and kept warm.

  • 7

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken over the fluffy white rice alongside the roasted vegetables.