Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup brown rice; 0.75 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup carrots; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 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 fragrant rosemary and thyme, served alongside a colorful medley of crisp-tender vegetables and fluffy brown rice.

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NUTRITION

Protein

54.2g

Fat

18.1g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup brown rice

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Cook the brown rice according to package directions until fluffy and tender.
3
Slice the carrots into thin rounds and break the broccoli into bite-sized florets.
4
Place the chicken breast, broccoli, and carrots on the prepared baking sheet.
5
Drizzle everything with extra virgin olive oil and sprinkle evenly with dried thyme, rosemary, garlic powder, sea salt, and black pepper.
6
Toss the vegetables to coat and ensure the chicken is well-seasoned on both sides.
7
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.
8
Serve the herb-roasted chicken and vegetables over the warm bed of brown rice.