Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.75 oz Chicken breast; 0.33 cup Zucchini; 0.33 cup Asparagus; 0.75 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Fresh rosemary; 0.5 tsp Fresh thyme; 1 tsp Lemon juice

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

Oven-roasted chicken breast seasoned with aromatic rosemary and thyme, served with a side of crisp-tender zucchini and asparagus.

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NUTRITION

Protein

18.6g

Fat

5.5g

Carbs

5.2g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken breast

0.33 cup Zucchini

0.33 cup Asparagus

0.75 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

1 tsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and trim the tough ends from the asparagus.
3
Place the chicken breast and vegetables onto the prepared baking sheet.
4
Drizzle the olive oil and lemon juice over the chicken and vegetables.
5
Sprinkle with sea salt, black pepper, rosemary, and thyme, then toss the vegetables to coat.
6
Roast for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender.