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

Tender chicken breast roasted alongside a colorful medley of crisp-tender vegetables infused with fragrant garlic and fresh rosemary.

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NUTRITION

457kcal
Protein
52.7g
Fat
20.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh 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 rimmed baking sheet with parchment paper.

  • 2

    Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

  • 3

    In a large mixing bowl, combine the chicken strips, broccoli florets, sliced carrots, and sliced zucchini.

  • 4

    Add the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to the bowl and toss thoroughly to coat.

  • 5

    Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

  • 6

    Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

  • 7

    Remove from the oven and let rest for 2 minutes before serving.

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

Tender chicken breast roasted alongside a colorful medley of crisp-tender vegetables infused with fragrant garlic and fresh rosemary.

NUTRITION

457kcal
Protein
52.7g
Fat
20.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

  • 3

    In a large mixing bowl, combine the chicken strips, broccoli florets, sliced carrots, and sliced zucchini.

  • 4

    Add the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to the bowl and toss thoroughly to coat.

  • 5

    Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

  • 6

    Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

  • 7

    Remove from the oven and let rest for 2 minutes before serving.