Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 1 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Herb-Roasted Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Chicken breast roasted with aromatic rosemary and thyme alongside a colorful medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

49.2g

Fat

20.1g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F.
2
Dice the sweet potato into 1-inch cubes and slice the bell pepper and broccoli into bite-sized florets.
3
Mince the garlic clove finely.
4
Arrange the chicken breast and chopped vegetables in a single layer on a parchment-lined baking sheet.
5
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, sea salt, black pepper, and minced garlic.
6
Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.
7
Roast in the center of the oven for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.
8
Let the chicken rest for 5 minutes before slicing to keep it juicy.