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 cup Brussels sprouts; 0.5 cup Carrots; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 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, served alongside a colorful medley of caramelized Brussels sprouts and carrots.

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NUTRITION

Protein

52.7g

Fat

20.3g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

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 baking sheet with parchment paper for easy cleanup.
2
Prepare the vegetables by halving the Brussels sprouts, slicing the carrots into thin rounds, and cutting the red onion into thick wedges.
3
Place the chicken breast and the prepared vegetables on the baking sheet in a single layer.
4
Drizzle everything with extra virgin olive oil and add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
5
Toss the ingredients thoroughly with your hands to ensure the chicken and vegetables are evenly coated in oil and spices.
6
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through to 165°F and the vegetables are tender with golden-brown edges.