Herb-Roasted Chicken with Garlic Sautéed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Garlic Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Garlic Sautéed Vegetables

Savor a delightful dish featuring tender herb-roasted chicken breast paired with a medley of garlic sautéed vegetables. This meal combines aromatic herbs and fresh produce to create a well-rounded, satisfying plate that's both nutritious and bursting with flavor.

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NUTRITION

412kcal
Protein
38.9g
Fat
18.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

2 Garlic Cloves

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, black pepper, fresh rosemary, and thyme.

  • 3

    Heat half of the olive oil in an oven-safe skillet over medium heat. Sear the chicken breast for 2-3 minutes on each side until lightly golden.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for about 15-18 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 6

    In a separate pan, heat the remaining olive oil over medium heat. Add the minced garlic cloves and sauté for 30 seconds.

  • 7

    Add the chopped vegetables to the pan, season with salt and pepper, and sauté for 5-7 minutes until tender yet crisp.

  • 8

    Plate the roasted chicken alongside the garlic sautéed vegetables and serve warm.

Herb-Roasted Chicken with Garlic Sautéed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Garlic Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Garlic Sautéed Vegetables

Savor a delightful dish featuring tender herb-roasted chicken breast paired with a medley of garlic sautéed vegetables. This meal combines aromatic herbs and fresh produce to create a well-rounded, satisfying plate that's both nutritious and bursting with flavor.

NUTRITION

412kcal
Protein
38.9g
Fat
18.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

2 Garlic Cloves

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, black pepper, fresh rosemary, and thyme.

  • 3

    Heat half of the olive oil in an oven-safe skillet over medium heat. Sear the chicken breast for 2-3 minutes on each side until lightly golden.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for about 15-18 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 6

    In a separate pan, heat the remaining olive oil over medium heat. Add the minced garlic cloves and sauté for 30 seconds.

  • 7

    Add the chopped vegetables to the pan, season with salt and pepper, and sauté for 5-7 minutes until tender yet crisp.

  • 8

    Plate the roasted chicken alongside the garlic sautéed vegetables and serve warm.