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 cup sweet potato; 0.5 cup carrots; 1 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 2 clove garlic; 0.5 tsp dried rosemary; 0.5 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

One-pan roasted chicken breast and vibrant root vegetables tossed in a fragrant garlic-herb oil for a comforting, savory finish.

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NUTRITION

Protein

54.4g

Fat

20.5g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 cup Brussels sprouts

1 tbsp extra virgin olive oil

2 clove garlic

0.5 tsp dried rosemary

0.5 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 rimmed baking sheet with parchment paper for easy cleanup.
2
Peel and cube the sweet potato into 1-inch pieces, slice the carrots into rounds, and halve the Brussels sprouts.
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 everything is well-coated.
5
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden brown.