Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 cup broccoli florets; 1 cup bell pepper; 1 medium sweet potato; 1 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 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

Roasted chicken breast and vibrant vegetables seasoned with aromatic herbs for a satisfyingly crisp finish.

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NUTRITION

Protein

40.7g

Fat

18.7g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup bell pepper

1 medium sweet potato

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cube the sweet potato into half-inch pieces and chop the broccoli and bell pepper into bite-sized florets and strips.
3
Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle with the sea salt, black pepper, rosemary, thyme, and minced garlic.
5
Toss the ingredients with tongs until everything is evenly coated and spread them out in a single layer.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.