Name: Herb-Roasted Chicken and Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 medium Sweet potato; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Herb-Roasted Chicken and Rainbow 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 and Rainbow Vegetables

Tender chicken breast and vibrant vegetables are roasted together with aromatic herbs until they reach a perfect, golden-brown finish.

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NUTRITION

Protein

50.1g

Fat

19.6g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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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
Dice the sweet potato into 1/2-inch cubes and chop the red bell pepper and broccoli into bite-sized pieces.
3
Cut the chicken breast into 1-inch chunks to ensure they cook at the same rate as the vegetables.
4
In a large mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
5
Add the chicken chunks and all the chopped vegetables to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.
6
Spread the mixture in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.
7
Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are tender and golden.