Name: Herb-Roasted Chicken with Crispy Root 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; 1 cup carrots; 0.5 cup red onion; 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 Crispy Root 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 Crispy Root Vegetables

Tender chicken breast roasted with aromatic herbs alongside caramelized carrots and Brussels sprouts for a satisfyingly crispy finish.

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NUTRITION

Protein

51.2g

Fat

21.1g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

0.5 cup red onion

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 oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Halve the Brussels sprouts, slice the carrots into rounds, and chop the red onion into large chunks.
3
Place the chicken breast and all prepared vegetables onto the baking sheet.
4
Drizzle the olive oil over the chicken and vegetables.
5
Sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper evenly across the sheet.
6
Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.
7
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
8
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.