Name: Rotisserie Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Rotisserie chicken breast; 1 cup Brussels sprouts; 1 cup Carrots; 0.25 cup Sweet potato; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried rosemary

Rotisserie 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

Rotisserie Chicken with Roasted Vegetables

Oven-roasted root vegetables and crispy Brussels sprouts paired with succulent shredded rotisserie chicken for a cozy, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.9g

Fat

12.0g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Rotisserie chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.25 cup Sweet potato

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the halved Brussels sprouts, sliced carrots, and cubed sweet potatoes with olive oil, sea salt, black pepper, garlic powder, and rosemary until evenly coated.
3
Spread the vegetables in a single layer on the baking sheet, ensuring they are not crowded to allow for maximum crisping.
4
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the edges are golden brown.
5
While the vegetables roast, gently warm the shredded rotisserie chicken in a skillet over medium-low heat until heated through.
6
Plate the warm chicken alongside the roasted vegetables and serve immediately.