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 fragrant garlic and herbs, served alongside a colorful medley of tender-crisp vegetables.

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NUTRITION

487kcal
Protein
57.7g
Fat
21.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Carrot

0.5 cup Zucchini

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the carrot into thin rounds and the zucchini into half-moons; ensure the broccoli is cut into bite-sized florets.

  • 3

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

  • 4

    Place the chicken breast on one side of the baking sheet and spread the vegetables across the remaining space.

  • 5

    Drizzle the garlic-herb oil over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are lightly browned.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain juiciness.

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 fragrant garlic and herbs, served alongside a colorful medley of tender-crisp vegetables.

NUTRITION

487kcal
Protein
57.7g
Fat
21.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Carrot

0.5 cup Zucchini

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the carrot into thin rounds and the zucchini into half-moons; ensure the broccoli is cut into bite-sized florets.

  • 3

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

  • 4

    Place the chicken breast on one side of the baking sheet and spread the vegetables across the remaining space.

  • 5

    Drizzle the garlic-herb oil over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are lightly browned.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain juiciness.