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 Sweet potato; 1 cup Broccoli florets; 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 fragrant rosemary and thyme alongside a colorful medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

48.2g

Fat

20.3g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

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
Dice the sweet potato into 1/2-inch cubes and chop the bell pepper and broccoli into bite-sized pieces.
3
Mince the garlic and whisk it in a small bowl with the olive oil, rosemary, thyme, salt, and pepper.
4
Place the chicken breast and chopped vegetables on the baking sheet, then drizzle with the herb-oil mixture, tossing well to coat everything evenly.
5
Spread the ingredients in a single layer, ensuring the chicken has space to cook through.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are golden and tender.
7
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.