Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Sweet potato; 0.5 cup Carrots; 1 cup Broccoli; 1 tbsp Olive oil; 0.5 tsp Dried rosemary; 0.5 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

Pan-roasted chicken breast seasoned with aromatic herbs, served alongside a colorful medley of tender, caramelized root vegetables and broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.9g

Fat

20.5g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

0.5 cup Carrots

1 cup Broccoli

1 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Peel and cube the sweet potato into 1-inch pieces, slice the carrots into rounds, and cut the broccoli into bite-sized florets.
3
Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the rosemary, thyme, garlic powder, salt, and pepper.
4
Pat the chicken breast dry and rub with the remaining olive oil and the rest of the herb seasoning blend.
5
Arrange the chicken on the baking sheet nestled among the vegetables and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
6
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.