Name: Herb-Roasted Chicken with Steamed Vegetables and Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.2 oz Chicken Breast; 0.5 cup Broccoli; 1.6 oz Sourdough Bread; 1.5 tbsp Olive Oil; 2 tsp Grass-fed Butter; 0.5 cup Blueberries; 2 tbsp Sauerkraut; 1 tsp Dried Thyme

Herb-Roasted Chicken with Steamed Vegetables and Sourdough

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 Steamed Vegetables and Sourdough

Herb-rubbed chicken breast roasted until juicy, served with tender steamed broccoli and a slice of toasted sourdough with melted grass-fed butter.

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NUTRITION

Protein

20.3g

Fat

31.9g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

2.2 oz Chicken Breast

0.5 cup Broccoli

1.6 oz Sourdough Bread

1.5 tbsp Olive Oil

2 tsp Grass-fed Butter

0.5 cup Blueberries

2 tbsp Sauerkraut

1 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Pat the chicken breast dry and rub with the olive oil, dried thyme, salt, and pepper.
3
Roast the chicken for 18 to 22 minutes or until the internal temperature reaches 165°F.
4
While the chicken roasts, steam the broccoli florets over boiling water for about 5 minutes until they are bright green and tender-crisp.
5
Toast the sourdough slice until golden and spread evenly with the grass-fed butter.
6
Plate the roasted chicken alongside the steamed broccoli, buttered sourdough, sauerkraut, and fresh blueberries for a balanced meal.