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 tbsp extra virgin olive oil; 0.5 cup Brussels sprouts; 0.5 cup carrots; 0.5 cup red onion; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder

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 crisp-tender caramelized root vegetables and Brussels sprouts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.3g

Fat

20.0g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup Brussels sprouts

0.5 cup carrots

0.5 cup red onion

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the Brussels sprouts and halve them, then slice the carrots into rounds and the red onion into wedges.
3
Place the chicken breast and all the vegetables on the prepared baking sheet.
4
Drizzle everything with extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, chopped rosemary, and thyme.
5
Toss the vegetables to coat evenly and ensure the chicken is well-seasoned on both sides.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.