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 medium potato; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup zucchini; 0.5 cup red bell pepper; 1 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 1 clove garlic; 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

Roasted chicken breast seasoned with a fragrant herb rub, served alongside a colorful medley of crisp-tender vegetables and golden potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.4g

Fat

20.6g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C).
2
Cut potato, carrots, zucchini, and bell pepper into bite-sized pieces.
3
Place chicken and vegetables on a large sheet pan.
4
In a small bowl, whisk olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
5
Drizzle the herb oil over the chicken and vegetables, tossing to coat evenly.
6
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.
7
Let the chicken rest for 5 minutes before slicing and serving.