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; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup bell pepper; 0.5 cup sweet potato; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 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

Roasted chicken breast seasoned with fragrant rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender garden vegetables.

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NUTRITION

Protein

49.5g

Fat

21.3g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup bell pepper

0.5 cup sweet potato

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

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 for easy cleanup.
2
Dice the sweet potato, carrots, and bell peppers into uniform 1-inch pieces to ensure they cook evenly.
3
Place the chicken breast and all the chopped vegetables onto the prepared baking sheet in a single layer.
4
Drizzle everything with the extra virgin olive oil and evenly sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss the vegetables and rub the chicken thoroughly to ensure every piece is well-coated in the oil and herb mixture.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.
7
Allow the chicken to rest for 5 minutes before slicing and dividing the meal into airtight containers for your 3-day prep.