Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp olive oil; 1 cup broccoli florets; 0.5 cup sliced carrots; 0.5 cup diced sweet potato; 0.5 cup sliced red bell pepper; 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 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, served alongside a colorful medley of crisp-tender vegetables and sweet potatoes.

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NUTRITION

Protein

53.1g

Fat

20.5g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup diced sweet potato

0.5 cup sliced red bell pepper

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 your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch bite-sized pieces and mince the garlic clove.
3
In a large bowl, combine the chicken pieces, broccoli, carrots, sweet potato, and bell pepper.
4
Drizzle the olive oil over the mixture and add the minced garlic, rosemary, thyme, sea salt, and black pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and herbs.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overlapping to allow for even browning.
7
Roast in the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.