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 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

Roasted chicken breast seasoned with fragrant rosemary and thyme, served alongside a colorful medley of crisp-tender vegetables for a vibrant and satisfying meal.

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NUTRITION

Protein

57.4g

Fat

20.8g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel to ensure a better sear and even roasting.
3
Slice the carrots into thin rounds and chop the red bell pepper and broccoli into bite-sized pieces.
4
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
5
Place the chicken and vegetables on the prepared sheet pan and drizzle the herb oil over everything, tossing well to coat.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
7
Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.