Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 0.5 cup carrots; 0.5 cup brussels sprouts; 2 tsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Herb-Roasted Chicken with Root 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 Root Vegetables

Roasted chicken breast and root vegetables seasoned with aromatic herbs for a satisfying, golden-brown finish.

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NUTRITION

Protein

48.0g

Fat

15.7g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

0.5 cup brussels sprouts

2 tsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the sweet potato into 1-inch cubes and slice the carrots into half-moons.
3
Trim and halve the Brussels sprouts, and finely mince the garlic clove.
4
Cut the chicken breast into 1.5-inch bite-sized pieces.
5
Place the chicken and all prepared vegetables into a large mixing bowl.
6
Drizzle with olive oil and sprinkle with rosemary, thyme, sea salt, and black pepper.
7
Toss everything thoroughly to ensure an even coating of oil and seasoning.
8
Arrange the mixture in a single layer on the baking sheet and roast for 25 minutes until the chicken is golden and vegetables are tender.