Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Carrots; 1 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 1 clove Garlic; 0.5 whole Lemon

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, served alongside a vibrant medley of caramelized broccoli and carrots.

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NUTRITION

Protein

56.9g

Fat

21g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

1 clove Garlic

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast completely dry with a paper towel to ensure a golden sear.
3
In a large bowl, toss the broccoli florets and sliced carrots with avocado oil, minced garlic, sea salt, and black pepper.
4
Rub the chicken breast with the dried rosemary and dried thyme, then place it on the baking sheet.
5
Arrange the seasoned vegetables in a single layer around the chicken.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven and squeeze fresh lemon juice over the entire tray before serving.