Name: Dairy-Free Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup Brussels sprouts; 1 cup carrots; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Dairy-Free Roasted Chicken and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Dairy-Free Roasted Chicken and Vegetables

Tender chicken breast roasted with caramelized Brussels sprouts and sweet carrots, finished with a vibrant drizzle of extra virgin olive oil and aromatic herbs.

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NUTRITION

Protein

53.0g

Fat

19.8g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

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 for easy cleanup.
2
Trim the ends off the Brussels sprouts and halve them, then peel and slice the carrots into 1/2-inch thick rounds.
3
Cut the red onion into thick wedges and dice the chicken breast into even 1-inch bite-sized pieces.
4
Place the chicken and vegetables on the prepared baking sheet, then drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
5
Toss everything thoroughly with your hands or tongs until evenly coated, then spread into a single layer to ensure even roasting.
6
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden brown.