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 cup Brussels sprouts; 1 cup carrots; 0.5 cup red bell pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 aromatic rosemary and thyme, served alongside a colorful medley of caramelized carrots and crispy Brussels sprouts.

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NUTRITION

Protein

37.0g

Fat

18.2g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup Brussels sprouts

1 cup carrots

0.5 cup red bell pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the Brussels sprouts and cut them in half, slice the carrots into rounds, and chop the bell pepper into bite-sized pieces.
3
In a large bowl, toss the vegetables with half of the olive oil, sea salt, and black pepper until evenly coated.
4
Place the chicken breast on the baking sheet and rub with the remaining olive oil, rosemary, thyme, and minced garlic.
5
Spread the seasoned vegetables around the chicken in a single layer to ensure they roast evenly.
6
Bake for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
7
Let the chicken rest for several minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.