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; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 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 a vibrant medley of caramelized sweet potatoes, broccoli, and bell peppers.

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NUTRITION

Protein

50.2g

Fat

21g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 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 your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.
3
Place the chicken breast, sweet potato cubes, broccoli florets, and bell peppers on the prepared baking sheet.
4
Drizzle the extra virgin olive oil over the chicken and vegetables.
5
In a small bowl, whisk together the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.
6
Sprinkle the herb seasoning evenly over everything on the pan, tossing the vegetables and coating the chicken thoroughly.
7
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
8
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.