We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Chicken with Roasted Autumn Vegetables
Herb-Crusted Chicken with Roasted Autumn Vegetables

Herb-Crusted Chicken with Roasted Autumn Vegetables
A flavorful herb-crusted chicken served with a medley of roasted seasonal vegetables.
Herb-Crusted Chicken with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 150
    g
     sweet potato
  • 100
    g
     brussels sprouts
  • 100
    g
     carrot
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Herb-Crusted Chicken with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, thyme, rosemary, minced garlic, lemon juice, salt, and pepper.
  3. Coat the chicken breast with the herb mixture.
  4. Place the chicken on a baking sheet.
  5. Cut sweet potato, brussels sprouts, and carrot into bite-sized pieces.
  6. Toss the vegetables with a little olive oil, salt, and pepper.
  7. Arrange the vegetables around the chicken on the baking sheet.
  8. Roast in the oven for about 25-30 minutes until the chicken is cooked through and vegetables are tender.
  9. Serve hot.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 40 g 5.7 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 60 g 8.6 g
Fat 30 g 4.3 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 150
    g
     sweet potato
  • 100
    g
     brussels sprouts
  • 100
    g
     carrot
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, thyme, rosemary, minced garlic, lemon juice, salt, and pepper.

Coat the chicken breast with the herb mixture.

Place the chicken on a baking sheet.

Cut sweet potato, brussels sprouts, and carrot into bite-sized pieces.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the chicken on the baking sheet.

Roast in the oven for about 25-30 minutes until the chicken is cooked through and vegetables are tender.

Serve hot.

Contact About
Privacy Policy Terms of Service Sitemap