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 Sweet potato; 1 cup Broccoli florets; 0.5 cup Carrots; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 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 herbs alongside a colorful medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

48.5g

Fat

20.3g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 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 rimmed baking sheet with parchment paper for easy cleanup.
2
Dice the sweet potato and carrots into half-inch cubes and break the broccoli into small, uniform florets.
3
Place the chicken breast on one side of the baking sheet and arrange the prepared vegetables on the remaining space 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 a spatula to coat them thoroughly and rub the seasoning 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 with lightly charred edges.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays succulent and juicy.