Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 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

Tender chicken breast roasted with fragrant rosemary and thyme alongside a colorful medley of crisp-tender vegetables.

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NUTRITION

Protein

57.2g

Fat

20.6g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

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 baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel to ensure a golden sear.
3
Chop the broccoli, carrots, and bell pepper into uniform, bite-sized pieces for even cooking.
4
In a large bowl, toss the chicken and vegetables with olive oil, rosemary, thyme, garlic powder, salt, and pepper until well coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken isn't crowded by the vegetables.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy.