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; 0.5 cup Cooked brown rice; 1 cup Broccoli florets; 0.5 cup Sliced carrots; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Minced 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 over nutty brown rice with a colorful medley of caramelized vegetables.

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NUTRITION

Protein

49.7g

Fat

20.7g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced carrots

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced 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
In a large mixing bowl, combine the chicken breast, broccoli florets, and sliced carrots.
3
Drizzle the olive oil over the chicken and vegetables, then sprinkle with rosemary, thyme, sea salt, black pepper, and minced garlic.
4
Toss everything thoroughly until evenly coated in the oil and herbs.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
7
While the chicken roasts, warm the pre-cooked brown rice in a small saucepan or microwave.
8
Serve the herb-roasted chicken and vegetables over the bed of warm brown rice.