Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup Brussels sprouts; 1 medium carrot; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 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 and vibrant root vegetables roasted to perfection with fragrant rosemary and thyme for a comforting, earthy finish.

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NUTRITION

Protein

57.1g

Fat

20.8g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup Brussels sprouts

1 medium carrot

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

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
Cut the chicken breast into even 1-inch cubes and place them in a large mixing bowl.
3
Trim and halve the Brussels sprouts, and slice the carrot into 1/2-inch thick rounds, then add them to the bowl with the chicken.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle with the dried rosemary, thyme, sea salt, and black pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and herbs.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for even browning.
7
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.