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 cup Brussels sprouts; 1 cup Carrots; 1 tbsp Extra virgin olive oil; 1 tsp Lemon juice; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Herb-rubbed chicken breast roasted alongside caramelized Brussels sprouts and carrots for a vibrant, high-protein dinner that is both simple and satisfying.

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NUTRITION

Protein

57.9g

Fat

20.6g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Lemon juice

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the ends off the Brussels sprouts and halve them, then slice the carrots into half-inch thick coins.
3
Place the chicken breast, halved sprouts, and carrot coins onto the prepared baking sheet.
4
Drizzle the olive oil and lemon juice over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, salt, and pepper.
5
Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.