YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Steamed Vegetables
Herb-roasted chicken breast served with tender steamed broccoli and carrots, accompanied by a slice of toasted sourdough and a drizzle of golden olive oil.
INGREDIENTS
1.6 ounces Chicken Breast
0.5 ounces Sourdough Bread
0.5 cup Broccoli Florets
0.6 cup Sliced Carrots
2.5 teaspoons Extra Virgin Olive Oil
0.5 teaspoon Dried Rosemary
PREPARATION
Preheat your oven to 400°F (200°C).
Rub the chicken breast with one teaspoon of olive oil and the dried rosemary.
Place the chicken on a parchment-lined baking sheet and roast for 15-18 minutes or until the internal temperature reaches 165°F.
While the chicken is roasting, place the broccoli and carrots in a steamer basket over boiling water.
Steam the vegetables for 5-7 minutes until they are tender-crisp and vibrant.
Toast the sourdough bread until golden and crisp.
Plate the roasted chicken alongside the steamed vegetables and sourdough toast.
Drizzle the remaining olive oil over the vegetables and chicken before serving.