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; 0.5 cup sweet potato; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 alongside a colorful medley of caramelized root vegetables and crisp broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

17.3g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Dice the chicken breast into 1-inch cubes and chop the sweet potato, carrots, and red bell pepper into bite-sized pieces.
3
In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Add the chicken cubes and all the chopped vegetables to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.
5
Spread the mixture in a single layer onto the prepared baking sheet, ensuring the pieces are not overcrowded so they roast properly.
6
Place in the oven and roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender with golden edges.