Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Brussels sprouts; 1 cup Carrots; 1 tbsp Olive oil; 0.5 tsp Dried thyme; 0.5 tsp Dried rosemary; 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 aromatic herbs alongside caramelized Brussels sprouts and carrots for a vibrant and satisfying meal.

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NUTRITION

Protein

57.9g

Fat

21g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Olive oil

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

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 baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with paper towels and cut the Brussels sprouts in half and the carrots into thick coins.
3
In a large bowl, toss the chicken and vegetables with olive oil, thyme, rosemary, garlic powder, salt, and pepper until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has enough space to brown properly.
5
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
6
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.