Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Brussels sprouts; 0.5 cup Carrots; 0.5 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 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 rosemary and thyme alongside a colorful medley of caramelized Brussels sprouts and carrots.

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NUTRITION

Protein

53.0g

Fat

19.9g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Prepare the vegetables by halving the Brussels sprouts, slicing the carrots into thin rounds, and chopping the red bell pepper into one-inch pieces.
3
Place the chicken breast and the prepared vegetables onto the sheet pan in a single layer.
4
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss the vegetables to coat them thoroughly and rub the herb mixture into both sides of the chicken breast.
6
Roast in the oven for 20 to 25 minutes 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 it against the grain and serving it alongside the roasted vegetables.