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 seasoned with aromatic herbs and garlic, served alongside a colorful medley of tender-crisp vegetables and sweet potatoes.

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NUTRITION

442kcal
Protein
42.2g
Fat
11.9g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

0.5 cup Sweet potato

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, slice the carrots into rounds, and chop the broccoli and bell pepper into bite-sized florets and squares.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

  • 4

    Place the chicken breast and all the chopped vegetables into a large mixing bowl and pour the herb oil over them, tossing thoroughly to ensure an even coating.

  • 5

    Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper roasting.

  • 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 golden and tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain and serving it with the roasted vegetable medley.

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 seasoned with aromatic herbs and garlic, served alongside a colorful medley of tender-crisp vegetables and sweet potatoes.

NUTRITION

442kcal
Protein
42.2g
Fat
11.9g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

0.5 cup Sweet potato

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, slice the carrots into rounds, and chop the broccoli and bell pepper into bite-sized florets and squares.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

  • 4

    Place the chicken breast and all the chopped vegetables into a large mixing bowl and pour the herb oil over them, tossing thoroughly to ensure an even coating.

  • 5

    Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper roasting.

  • 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 golden and tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain and serving it with the roasted vegetable medley.