Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 cup Brussels sprouts; 1 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 tsp garlic powder; 0.25 oz sliced almonds

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 rosemary and thyme, served alongside a colorful medley of crisp-edged broccoli and caramelized Brussels sprouts.

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NUTRITION

Protein

55.4g

Fat

24.0g

Carbs

17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup Brussels sprouts

1 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 tsp garlic powder

0.25 oz sliced almonds

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with paper towels and season both sides evenly with half of the sea salt, black pepper, garlic powder, rosemary, and thyme.
3
In a large mixing bowl, toss the broccoli florets and halved Brussels sprouts with the extra virgin olive oil and the remaining half of the seasoning blend.
4
Place the seasoned chicken breast on one side of the baking sheet and spread the vegetables in a single layer on the other side, ensuring they are not overcrowded.
5
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6
Scatter the sliced almonds over the vegetables during the final 3 minutes of roasting to achieve a golden, toasted finish before serving.