Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup butternut squash; 1 cup Brussels sprouts; 0.5 medium red onion; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Medley

Tender chicken breast roasted alongside caramelized butternut squash and charred Brussels sprouts for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

48.8g

Fat

19.3g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 cup Brussels sprouts

0.5 medium red onion

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the chicken breast into 1-inch cubes and place them in a large mixing bowl.
3
Peel and cube the butternut squash into 1-inch pieces, halve the Brussels sprouts, and slice the red onion into thick wedges.
4
Add the vegetables to the bowl with the chicken cubes.
5
Drizzle the extra virgin olive oil over the mixture and add the minced garlic, dried rosemary, sea salt, and black pepper.
6
Toss everything thoroughly until the chicken and vegetables are evenly coated with oil and seasonings.
7
Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces for even roasting.
8
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden brown.