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 brussels sprouts; 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 and seasonal vegetables roasted to a golden brown with aromatic herbs for a satisfying, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.4g

Fat

20.2g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup brussels sprouts

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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the sweet potato into half-inch cubes and trim the ends off the Brussels sprouts before slicing them in half.
3
Place the chicken breast, sweet potato cubes, and halved Brussels sprouts onto the prepared baking sheet.
4
Mince the garlic and whisk it together with the olive oil, rosemary, thyme, salt, and pepper in a small bowl.
5
Drizzle the herb oil over the chicken and vegetables, tossing everything well to ensure an even coating.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.