Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 tbsp olive oil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cloves garlic; 1 cup broccoli florets; 1 cup asparagus spears; 0.5 cup cooked brown rice; 1 tbsp lemon juice

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

Pan-seared chicken breast roasted until juicy and served with crisp broccoli and asparagus over a bed of fluffy brown rice with a bright lemon-herb drizzle.

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NUTRITION

Protein

53.8g

Fat

17.2g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 tbsp olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

1 cup broccoli florets

1 cup asparagus spears

0.5 cup cooked brown rice

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Mince the garlic cloves and whisk them in a small bowl with 0.5 tablespoon of olive oil, dried oregano, dried thyme, sea salt, and black pepper.
3
Pat the chicken breast dry and rub half of the prepared herb-oil mixture evenly over all sides.
4
Place the broccoli florets and trimmed asparagus spears on the baking sheet, then toss them with the remaining herb-oil mixture until well-coated.
5
Nestle the chicken breast onto the baking sheet among the vegetables.
6
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
7
While the chicken rests for a few minutes, warm the pre-cooked brown rice in a small pot or microwave.
8
Whisk the remaining 0.25 tablespoon of olive oil with the lemon juice to create a light finishing sauce.
9
Slice the chicken into strips and serve over the warm brown rice alongside the roasted vegetables, drizzling the lemon-herb sauce over the entire plate.