Herb-Roasted Chicken Breast with Steamed Broccoli and Toasted Bread

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

Herb-Roasted Chicken Breast with Steamed Broccoli and Toasted Bread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Toasted Bread

Herb-marinated chicken breast roasted until juicy and served with tender steamed broccoli and a slice of sourdough topped with melty parmesan.

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NUTRITION

314kcal
Protein
36g
Fat
8.1g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast

1 cup Broccoli

1 slice Sourdough Bread

1 tbsp Parmesan Cheese

0.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rub the chicken breast with olive oil and a blend of dried oregano and thyme.

  • 3

    Roast the chicken for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 4

    Place broccoli florets in a steamer basket over boiling water and steam until vibrant green and tender.

  • 5

    Toast the sourdough bread and immediately top with grated parmesan so it becomes slightly melty.

  • 6

    Slice the chicken and serve alongside the broccoli and cheesy toast.

Herb-Roasted Chicken Breast with Steamed Broccoli and Toasted Bread

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

Herb-Roasted Chicken Breast with Steamed Broccoli and Toasted Bread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Broccoli and Toasted Bread

Herb-marinated chicken breast roasted until juicy and served with tender steamed broccoli and a slice of sourdough topped with melty parmesan.

NUTRITION

314kcal
Protein
36g
Fat
8.1g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast

1 cup Broccoli

1 slice Sourdough Bread

1 tbsp Parmesan Cheese

0.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rub the chicken breast with olive oil and a blend of dried oregano and thyme.

  • 3

    Roast the chicken for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 4

    Place broccoli florets in a steamer basket over boiling water and steam until vibrant green and tender.

  • 5

    Toast the sourdough bread and immediately top with grated parmesan so it becomes slightly melty.

  • 6

    Slice the chicken and serve alongside the broccoli and cheesy toast.