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; 0.5 medium sweet potato; 0.5 cup carrots; 0.5 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast roasted with a fragrant herb rub alongside caramelized sweet potatoes and carrots for a satisfying and wholesome meal.

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NUTRITION

Protein

48.0g

Fat

19.4g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 baking sheet with parchment paper.
2
Peel and dice the sweet potato and carrots into 1-inch cubes, and halve the Brussels sprouts.
3
Place the chicken breast and chopped vegetables into a large mixing bowl.
4
Drizzle with olive oil and sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken isn't crowded.
7
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve.