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 cup Brussels sprouts; 1 cup Carrots; 1 tbsp Olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.5 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 caramelized Brussels sprouts and carrots for a satisfying, savory finish.

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NUTRITION

Protein

57.4g

Fat

20.6g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 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 and line a large sheet pan with parchment paper for easy cleanup.
2
Trim the ends off the Brussels sprouts and cut them in half, then peel the carrots and slice them into one-inch thick coins.
3
Place the chicken breast, halved sprouts, and carrot coins onto the prepared baking sheet in a single layer.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the rosemary, thyme, garlic powder, salt, and pepper.
5
Toss the vegetables with your hands or tongs to ensure they are well-coated and rub the seasoning blend into both sides of the chicken.
6
Roast in the center of the oven for 20 to 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 it against the grain and serving alongside the roasted vegetables.