Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Brussels sprouts; 1 cup Carrots; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 0.5 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

Roasted chicken breast and seasonal vegetables seasoned with fragrant rosemary and thyme for a vibrant and savory dinner.

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NUTRITION

Protein

49.0g

Fat

20.0g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the carrots into rounds, halve the Brussels sprouts, and chop the red onion into wedges.
3
Mince the garlic and finely chop the fresh rosemary and thyme.
4
Place the chicken breast and vegetables on the baking sheet.
5
Drizzle with olive oil and sprinkle with the garlic, herbs, salt, and pepper.
6
Toss everything until evenly coated, ensuring the chicken is in the center.
7
Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.