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; 1 tbsp Extra virgin olive oil; 1 medium Sweet potato; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried rosemary; 1 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

Tender chicken breast roasted with fragrant rosemary and thyme, served alongside a colorful medley of caramelized sweet potatoes and crisp bell peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.3g

Fat

19.8g

Carbs

49.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Wash and peel the sweet potato, then dice it into 1-inch cubes; chop the bell pepper into bite-sized pieces and mince the garlic.
3
Place the chicken breast in the center of the baking sheet and surround it with the cubed sweet potatoes, broccoli florets, and bell peppers.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the sea salt, black pepper, rosemary, thyme, and minced garlic.
5
Toss the vegetables with clean hands or tongs to ensure they are well-coated in the oil and herbs, then spread them in a single layer.
6
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and slightly browned.