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; 0.75 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 1 clove garlic

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 a fragrant herb rub alongside caramelized sweet potatoes and vibrant broccoli florets.

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NUTRITION

Protein

47.8g

Fat

16g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and cube the sweet potato into 1/2-inch pieces and break the broccoli into bite-sized florets.
3
In a mixing bowl, toss the sweet potato, broccoli, and minced garlic with 0.5 tablespoons of olive oil and half of the salt and pepper.
4
Pat the chicken breast dry and rub with the remaining 0.25 tablespoons of olive oil, rosemary, thyme, and the remaining salt and pepper.
5
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
6
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.