Name: Roasted Red Cabbage and Carrot Medley with Herbed Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 oz chicken breast; 2 cups red cabbage; 1 cup carrots; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried thyme; 1 tsp apple cider vinegar

Roasted Red Cabbage and Carrot Medley with Herbed Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Red Cabbage and Carrot Medley with Herbed Chicken

Oven-roasted red cabbage and sweet carrots tossed in olive oil and served with juicy herb-seasoned chicken breast for a vibrant and satisfying meal.

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NUTRITION

Protein

49.6g

Fat

20.4g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5.2 oz chicken breast

2 cups red cabbage

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

1 tsp apple cider vinegar

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Shred the red cabbage into 1-inch thick ribbons and slice the carrots into 1/2-inch diagonal rounds.
3
Place the cabbage and carrots on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.
4
Season the chicken breast evenly on both sides with the remaining olive oil, garlic powder, dried thyme, sea salt, and black pepper.
5
Arrange the chicken on the baking sheet alongside the vegetables, ensuring they are in a single layer for even cooking.
6
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cabbage edges are crispy and caramelized.
7
Remove from the oven and drizzle the roasted vegetables with apple cider vinegar to brighten the flavors before serving.