Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 1 tsp dried rosemary; 1 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

Tender chicken breast roasted with fragrant rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender broccoli.

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NUTRITION

Protein

46.3g

Fat

15.7g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
Pat the chicken breast dry and slice into even 1-inch strips to ensure quick and even cooking.
4
In a large bowl, toss the chicken and vegetables with olive oil, rosemary, thyme, garlic powder, salt, and pepper until well coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables can caramelize.
6
Roast for 20-25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7
Remove from the oven and let rest for 5 minutes before serving to keep the chicken juicy.