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; 0.5 cup Sweet potato; 1 cup Broccoli florets; 0.5 cup Carrots; 1 tbsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 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 herbs alongside caramelized sweet potatoes and crisp-tender vegetables for a vibrant, wholesome meal.

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NUTRITION

Protein

48.4g

Fat

19.4g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 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 and line a large baking sheet with parchment paper.
2
Dice the sweet potato and carrots into half-inch cubes and cut the broccoli into bite-sized florets.
3
Place the chicken breast and chopped vegetables on the prepared baking sheet.
4
Drizzle everything with extra virgin olive oil and sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.