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 tbsp extra virgin olive oil; 0.5 cup sweet potato; 1 cup broccoli florets; 1 medium carrot; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 sweet potatoes, carrots, and broccoli.

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NUTRITION

Protein

48.4g

Fat

19.4g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup sweet potato

1 cup broccoli florets

1 medium carrot

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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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 and place it on one side of the baking sheet.
3
Peel and cube the sweet potato and slice the carrot into rounds.
4
In a large bowl, toss the sweet potatoes, carrots, and broccoli florets with half of the olive oil, sea salt, and black pepper.
5
Rub the remaining olive oil onto the chicken breast, then season both the chicken and vegetables evenly with the dried rosemary, dried thyme, and minced garlic.
6
Arrange the vegetables in a single layer on the other side of the baking sheet.
7
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
8
Let the chicken rest for 5 minutes before slicing to ensure it remains juicy.