Name: Creamy Herb-Roasted Chicken with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 medium carrot; 1 tbsp olive oil; 1 tbsp ghee; 0.5 cup plain Greek yogurt; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp chicken broth

Creamy Herb-Roasted Chicken with Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Vegetables

Oven-roasted chicken breast and colorful vegetables served with a velvety herb-infused cream sauce for a satisfyingly rich finish.

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NUTRITION

Protein

59.1g

Fat

43.1g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium carrot

1 tbsp olive oil

1 tbsp ghee

0.5 cup plain Greek yogurt

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp chicken broth

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PREPARATION

1
Preheat your oven to 400°F.
2
Slice the carrot into rounds and break the broccoli into bite-sized florets.
3
Place the chicken breast, carrots, and broccoli on a large sheet pan.
4
Drizzle everything with olive oil and season with the sea salt, black pepper, and half of the dried rosemary and thyme.
5
Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
6
While the chicken roasts, mince the garlic and sauté it in a small pan with the ghee over medium heat until fragrant.
7
Whisk in the chicken broth and the remaining herbs, then remove from heat and stir in the Greek yogurt until the sauce is smooth and creamy.
8
Slice the roasted chicken and serve alongside the vegetables, drizzling the warm herb cream sauce over the entire dish.