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 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 0.5 cup Carrots; 0.5 cup Zucchini; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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, served alongside a colorful medley of crisp-tender broccoli, carrots, and zucchini.

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NUTRITION

Protein

52.3g

Fat

20.6g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Mince the garlic and whisk it in a small bowl with the olive oil, rosemary, thyme, salt, and pepper.
3
Chop the carrots and zucchini into bite-sized rounds and prepare the broccoli florets.
4
Place the chicken breast and the prepared vegetables on the baking sheet in a single layer.
5
Drizzle the herb-oil mixture over everything, tossing the vegetables and coating the chicken thoroughly.
6
Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Allow the chicken to rest for 5 minutes before slicing to keep it juicy.