Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 1 cup green beans; 0.5 whole avocado; 1.5 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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

Oven-roasted chicken breast seasoned with aromatic herbs, served with a colorful medley of caramelized sweet potatoes and vibrant green vegetables.

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NUTRITION

Protein

57.8g

Fat

39.3g

Carbs

56.5g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup green beans

0.5 whole avocado

1.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and trim the ends off the green beans.
3
Place the chicken breast, sweet potato cubes, broccoli florets, and green beans on the prepared sheet pan.
4
Drizzle everything with the extra virgin olive oil and lemon juice.
5
Sprinkle the dried oregano, dried thyme, sea salt, and black pepper evenly over the chicken and vegetables.
6
Toss the vegetables to coat and ensure the chicken is well-seasoned on both sides.
7
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Slice the chicken and serve alongside the roasted vegetables, topped with fresh avocado slices.