Name: Savory Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 1 medium sweet potato; 1 cup carrots; 0.5 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Savory 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

Savory Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted with aromatic rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender carrots.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.5g

Fat

19.9g

Carbs

51.4g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1 medium sweet potato

1 cup carrots

0.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the sweet potato into 1-inch cubes and slice the carrots into thick rounds.
3
Trim and halve the Brussels sprouts, then place all the vegetables in a large mixing bowl.
4
Cut the chicken breast into even, bite-sized pieces and add them to the bowl with the vegetables.
5
Drizzle the olive oil over the mixture and add the minced garlic, rosemary, thyme, sea salt, and black pepper.
6
Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and herbs.
7
Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.
8
Roast for 25 to 30 minutes, tossing halfway through, until the chicken is golden and the vegetables are tender.