Herb-Crusted Baked Chicken with Roasted Vegetables

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

Herb-Crusted Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Enjoy a savory dish featuring a tender herb-crusted chicken breast paired with a vibrant array of roasted vegetables. This dish offers a delightful crunch from the bell pepper and zucchini with a subtle caramelization from the olive oil and herbs, making it perfect for a balanced meal.

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NUTRITION

404kcal
Protein
38.8g
Fat
19.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 Tbsp Olive Oil

1 clove Garlic

1 tsp Mixed Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the minced garlic and mixed herbs.

  • 3

    Pat the chicken breast dry and rub it with the herb and garlic mixture, adding a pinch of salt and pepper if desired.

  • 4

    Place the seasoned chicken breast on a lightly greased baking sheet.

  • 5

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces and toss them in olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let it rest for a few minutes, and then serve warm.

Herb-Crusted Baked Chicken with Roasted Vegetables

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

Herb-Crusted Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Enjoy a savory dish featuring a tender herb-crusted chicken breast paired with a vibrant array of roasted vegetables. This dish offers a delightful crunch from the bell pepper and zucchini with a subtle caramelization from the olive oil and herbs, making it perfect for a balanced meal.

NUTRITION

404kcal
Protein
38.8g
Fat
19.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 Tbsp Olive Oil

1 clove Garlic

1 tsp Mixed Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the minced garlic and mixed herbs.

  • 3

    Pat the chicken breast dry and rub it with the herb and garlic mixture, adding a pinch of salt and pepper if desired.

  • 4

    Place the seasoned chicken breast on a lightly greased baking sheet.

  • 5

    Cut the bell pepper, zucchini, and red onion into bite-sized pieces and toss them in olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let it rest for a few minutes, and then serve warm.