Name: Herb-Roasted Chicken Breast with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Zucchini; 1 cup Red bell pepper; 0.5 cup Red onion; 1 medium Sweet potato; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Minced garlic

Herb-Roasted Chicken Breast with 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 Breast with Vegetables

Oven-roasted chicken breast seasoned with fragrant herbs and served with a colorful medley of caramelized sweet potatoes and crisp vegetables.

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NUTRITION

Protein

54.7g

Fat

20.9g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

1 medium Sweet potato

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and chop the zucchini, red bell pepper, and red onion into bite-sized pieces.
3
Place the chicken breast on the baking sheet and arrange the chopped vegetables and sweet potatoes around it.
4
Drizzle the extra virgin olive oil over everything and sprinkle with oregano, thyme, sea salt, black pepper, and minced garlic.
5
Toss the vegetables to coat them evenly in the oil and spices, then spread them out in a single layer.
6
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve with the roasted vegetables.