Name: Herb-Roasted Rotisserie Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz rotisserie chicken breast; 0.5 cup sweet potato; 0.5 cup carrots; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Rotisserie Chicken with Root 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 Rotisserie Chicken with Root Vegetables

Roasted sweet potatoes and carrots served alongside tender rotisserie chicken breast, all infused with fragrant rosemary and thyme for a golden-brown finish.

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NUTRITION

Protein

44.7g

Fat

21.5g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz rotisserie chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 rimmed baking sheet with parchment paper.
2
Peel and dice the sweet potato into half-inch cubes and slice the carrots into rounds.
3
In a large bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Toss the sweet potatoes and carrots in the herb oil until each piece is well coated.
5
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes.
6
While the vegetables roast, slice the pre-cooked rotisserie chicken breast into thick strips.
7
Remove the pan from the oven, toss the vegetables, add the chicken to the sheet, and roast for an additional 5-7 minutes until the vegetables are tender and the chicken is warmed through.