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 cup Brussels sprouts; 0.75 cup sweet potato; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 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

Tender chicken breast roasted with aromatic rosemary and thyme, served alongside a colorful medley of caramelized Brussels sprouts and sweet potatoes.

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NUTRITION

Protein

49.2g

Fat

19.3g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

0.75 cup sweet potato

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Prepare the vegetables by halving the Brussels sprouts and cutting the sweet potato into uniform 1-inch cubes.
3
Place the chicken breast, sweet potato cubes, and Brussels sprouts on the prepared sheet pan in a single layer.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, thyme, garlic powder, salt, and pepper.
5
Use your hands or tongs to toss the vegetables and coat the chicken thoroughly with the oil and herb mixture.
6
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are golden and tender.
7
Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.