Name: Slow-Cooked Herb 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 carrots; 1 cup zucchini; 1 cup red bell pepper; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Slow-Cooked Herb 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

Slow-Cooked Herb Chicken with Roasted Vegetables

Slow-cooked chicken breast with herbs, served alongside a vibrant medley of oven-roasted vegetables for a satisfying meal.

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NUTRITION

Protein

58.2g

Fat

21.5g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

1 cup zucchini

1 cup red bell pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Season the chicken breast with the minced garlic, half the dried thyme, half the dried rosemary, sea salt, and black pepper.
2
Place the seasoned chicken in the slow cooker and cook on low for 4-6 hours until tender and cooked through.
3
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
4
Chop the carrots, zucchini, and red bell pepper into uniform, bite-sized pieces for even roasting.
5
Toss the chopped vegetables with extra virgin olive oil and the remaining dried herbs, salt, and pepper on the prepared baking sheet.
6
Roast the vegetables for 20-25 minutes until they are tender and have developed a light golden-brown color.
7
Slice the slow-cooked chicken and serve it alongside the roasted vegetable medley.