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 medium 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 fragrant rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

51.1g

Fat

19.8g

Carbs

49.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 medium 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 sheet pan with parchment paper.
2
Cut the chicken breast and the sweet potato into uniform 1-inch cubes to ensure they cook at the same rate.
3
Chop the red bell pepper into 1-inch pieces and prepare the broccoli florets.
4
Place the chicken, sweet potatoes, broccoli, and peppers onto the prepared sheet pan in a single layer.
5
Drizzle the extra virgin olive oil over the chicken and vegetables.
6
Evenly sprinkle the dried rosemary, thyme, garlic powder, sea salt, and black pepper over the ingredients.
7
Toss everything thoroughly with your hands or tongs until every piece is well-coated in oil and spices.
8
Roast in the oven for 22-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly browned.