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 extra virgin olive oil; 1 cup brussels sprouts; 0.5 cup carrots; 0.5 cup red bell pepper; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 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

Chicken breast roasted to juicy perfection with aromatic rosemary and thyme, served alongside a colorful medley of crisp-tender caramelized vegetables.

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NUTRITION

Protein

53.1g

Fat

20.6g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup brussels sprouts

0.5 cup carrots

0.5 cup red bell pepper

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Prepare the vegetables by trimming and halving the brussels sprouts, slicing the carrots into thin rounds, and chopping the bell pepper into bite-sized pieces.
3
Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.
4
In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
5
Drizzle the herb-infused oil over the chicken and vegetables, tossing the vegetables and turning the chicken to ensure everything is evenly coated.
6
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat moist and flavorful.