Name: Herb-Roasted Rotisserie Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cooked chicken breast; 1 cup Broccoli florets; 1 cup Sliced carrots; 1 tbsp 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 tsp Garlic powder; 1 tbsp Lemon juice

Herb-Roasted Rotisserie 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 Rotisserie Chicken with Root Vegetables

Succulent herb-rubbed chicken breast roasted alongside vibrant broccoli and carrots for a nutrient-dense meal that is incredibly tender.

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NUTRITION

Protein

57.0g

Fat

20.6g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cooked chicken breast

1 cup Broccoli florets

1 cup Sliced carrots

1 tbsp 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 tsp Garlic powder

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Place the broccoli florets and sliced carrots on the baking sheet and drizzle with the extra virgin olive oil.
3
Sprinkle the vegetables with garlic powder, sea salt, and black pepper, tossing them well to ensure an even coat.
4
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized at the edges.
5
While the vegetables roast, slice the cooked rotisserie chicken breast and season it with dried rosemary, dried thyme, and lemon juice.
6
Add the seasoned chicken to the baking sheet for the final 5 minutes of roasting to heat it through thoroughly.
7
Arrange the roasted vegetables on a plate and top with the herb-infused chicken breast before serving.