Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup sliced carrots; 1 tsp dried rosemary; 1 tsp dried thyme; 1 clove garlic; 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 rosemary and thyme alongside a colorful medley of crisp-tender broccoli and carrots for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

57.1g

Fat

20.3g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

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 sheet pan with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and place it on the pan alongside the broccoli and carrots.
3
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
4
Brush the herb oil mixture generously over the chicken and toss the vegetables until they are evenly coated.
5
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.