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; 0.5 cup baby potatoes; 1 cup broccoli florets; 1 medium carrot; 1 tbsp extra virgin olive oil; 2 cloves garlic; 1 sprig fresh rosemary; 1 sprig fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast roasted with fragrant fresh rosemary and thyme alongside a colorful medley of crisp-tender root vegetables and golden potatoes.

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NUTRITION

Protein

48.6g

Fat

19.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 medium carrot

1 tbsp extra virgin olive oil

2 cloves garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Halve the baby potatoes, slice the carrot into rounds, and chop the broccoli into bite-sized florets.
3
Mince the fresh garlic and finely chop the rosemary and thyme leaves.
4
Place the chicken breast and vegetables on the baking sheet, then drizzle with olive oil.
5
Sprinkle with the minced garlic, fresh herbs, sea salt, and black pepper, tossing well to ensure everything is evenly coated.
6
Arrange the chicken in the center with vegetables spread in a single layer around it.
7
Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.