Savory Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Herb Chicken with Roasted Vegetables

Tender chicken breast roasted alongside a colorful medley of crisp-tender vegetables and sweet potatoes, all seasoned with fragrant rosemary and garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
49.2g
Fat
17.1g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.75 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 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

    Dice the sweet potato into small 0.5-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

  • 3

    Place the chicken breast and all the chopped vegetables onto the prepared baking sheet in a single layer.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

  • 5

    Use your hands or tongs to toss everything together until the ingredients are well-coated in the oil and spices.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are golden-brown and tender.

Savory Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Herb Chicken with Roasted Vegetables

Tender chicken breast roasted alongside a colorful medley of crisp-tender vegetables and sweet potatoes, all seasoned with fragrant rosemary and garlic.

NUTRITION

491kcal
Protein
49.2g
Fat
17.1g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.75 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the sweet potato into small 0.5-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

  • 3

    Place the chicken breast and all the chopped vegetables onto the prepared baking sheet in a single layer.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

  • 5

    Use your hands or tongs to toss everything together until the ingredients are well-coated in the oil and spices.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are golden-brown and tender.