Name: Herb-Roasted Chicken Breast with Rice and Garlic Sautéed Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.1 ounces Chicken Breast; 0.5 cup Cooked White Rice; 1.5 cups Sliced Carrots; 1 teaspoon Olive Oil; 1 clove Garlic; 0.5 teaspoon Dried Thyme; 0.5 teaspoon Dried Rosemary

Herb-Roasted Chicken Breast with Rice and Garlic Sautéed Carrots

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 Breast with Rice and Garlic Sautéed Carrots

Herb-marinated chicken breast roasted until juicy, served with fluffy white rice and carrots sautéed with aromatic garlic for a fragrant, golden finish.

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NUTRITION

Protein

44.6g

Fat

9.6g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

6.1 ounces Chicken Breast

0.5 cup Cooked White Rice

1.5 cups Sliced Carrots

1 teaspoon Olive Oil

1 clove Garlic

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Season the chicken breast with half the olive oil, dried thyme, dried rosemary, salt, and pepper.
3
Place chicken on a baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F.
4
While chicken roasts, prepare the rice according to package directions if not already cooked.
5
Peel and slice carrots into thin rounds.
6
Heat the remaining olive oil in a skillet over medium heat, add minced garlic, and sauté for 30 seconds.
7
Add carrots to the skillet with a tablespoon of water, cover, and cook for 5-7 minutes until tender-crisp and golden.
8
Serve the roasted chicken sliced over the rice with the garlic carrots on the side.