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 medium Sweet potato; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1.5 tbsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 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 rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender broccoli.

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NUTRITION

Protein

49.4g

Fat

27.2g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1.5 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the sweet potato into 1/2-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
Place the chicken breast on one side of the pan and the vegetables on the other side.
4
Drizzle the olive oil over the chicken and vegetables, ensuring everything is evenly coated.
5
In a small bowl, mix the rosemary, thyme, garlic powder, sea salt, and black pepper.
6
Sprinkle the herb seasoning mixture generously over both the chicken and the vegetables.
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 and slightly browned.
8
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.