Name: Herb-Roasted Chicken with Roasted 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 cup broccoli florets; 1 cup red bell pepper; 0.5 cup carrots; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder

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 fragrant rosemary and thyme alongside a colorful medley of crisp-tender vegetables for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

48.7g

Fat

20.6g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Chop the chicken breast into 1-inch bite-sized pieces and slice the bell peppers, carrots, and broccoli into uniform sizes for even roasting.
3
In a large mixing bowl, toss the chicken and vegetables with the extra virgin olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper until well coated.
4
Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces to allow for browning.
5
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
6
Remove from the oven and let rest for 2 minutes before serving warm.