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 medium sweet potato; 0.5 cup carrots; 1 cup broccoli; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 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

Roasted chicken breast seasoned with aromatic herbs, served with caramelized sweet potatoes, tender carrots, and crisp-tender broccoli florets.

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NUTRITION

Protein

49.4g

Fat

20.2g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

1 cup broccoli

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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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 1-inch cubes and slice the carrots into half-moons.
3
Cut the broccoli into uniform bite-sized florets.
4
Place the chicken breast and all the prepared vegetables onto the baking sheet.
5
Drizzle everything with olive oil and evenly sprinkle the rosemary, thyme, garlic powder, salt, and pepper.
6
Toss the vegetables and rub the chicken to ensure every piece is well-coated with the herb oil.
7
Roast in the oven for 22-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
8
Let the chicken rest for 5 minutes before slicing to keep it juicy.