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 cup brussels sprouts; 1 cup carrots; 0.5 cup red onion; 0.75 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 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 fragrant rosemary and thyme alongside a colorful medley of caramelized carrots and Brussels sprouts.

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NUTRITION

Protein

51.4g

Fat

17.6g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup brussels sprouts

1 cup carrots

0.5 cup red onion

0.75 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 for easy cleanup.
2
Trim the Brussels sprouts and cut them in half; peel the carrots and slice them into 1-inch coins, and roughly chop the red onion.
3
Place the chicken breast and the prepared vegetables onto the baking sheet.
4
Drizzle the olive oil over everything and sprinkle evenly with dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.
5
Toss the vegetables and rub the chicken to ensure everything is well-coated with the oil and herb mixture.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.