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 medium Sweet potato; 1 cup Broccoli florets; 1 tbsp Extra virgin 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 caramelized sweet potatoes and crisp-tender broccoli florets.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.9g

Fat

21g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Wash and peel the sweet potato, then dice it into 1/2-inch cubes to ensure even cooking.
3
Cut the broccoli into bite-sized florets, keeping them uniform in size.
4
Place the chicken breast, sweet potato cubes, and broccoli florets on the prepared sheet pan in a single layer.
5
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.
6
Toss the vegetables with your hands or tongs to coat them thoroughly in the oil and spices, and rub the seasoning into both sides of the chicken.
7
Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.
8
Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy and flavorful.