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; 1 cup Broccoli florets; 1 medium Carrot; 0.5 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 aromatic rosemary and thyme alongside a colorful medley of crisp-tender vegetables and sweet potatoes.

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NUTRITION

Protein

54.9g

Fat

20.7g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

1 medium Carrot

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel to ensure a golden sear.
3
In a large bowl, toss the cubed sweet potatoes, broccoli, carrots, and bell peppers with half of the olive oil, sea salt, and black pepper.
4
Place the chicken breast on the baking sheet and rub with the remaining olive oil, minced garlic, rosemary, and thyme.
5
Arrange the prepared vegetables in a single layer around the chicken on the sheet.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy.