Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 medium Sweet potato; 0.5 cup Carrots; 0.5 cup Brussels sprouts; 0.75 tbsp Olive oil; 2 cloves Garlic; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Garlic Herb Roasted Chicken with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted to a golden brown with aromatic garlic and herbs, served alongside a medley of caramelized sweet potatoes and carrots.

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NUTRITION

Protein

52.6g

Fat

17.1g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Sweet potato

0.5 cup Carrots

0.5 cup Brussels sprouts

0.75 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried 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 baking sheet with parchment paper for easy cleanup.
2
Peel and dice the sweet potato into 1-inch cubes, slice the carrots into rounds, and halve the Brussels sprouts.
3
Mince the garlic cloves and place them in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper, whisking to combine.
4
Place the chicken breast and the chopped vegetables on the prepared baking sheet in a single layer.
5
Drizzle the garlic-herb oil mixture over the chicken and vegetables, tossing the vegetables and coating the chicken thoroughly.
6
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
7
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted root vegetables.