Herb-Crusted Ranch Chicken with Roasted Vegetables

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

Herb-Crusted Ranch Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Ranch Chicken with Roasted Vegetables

Savor a deliciously seasoned chicken breast, featuring a tangy herb-crusted ranch coating paired with a medley of roasted broccoli and red bell peppers. This dish is a harmonious blend of protein-packed lean chicken and vibrant vegetables, lightly tossed in olive oil and roasted to perfection for a nutritious, satisfying meal.

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NUTRITION

309kcal
Protein
43.4g
Fat
9.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (170g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

2 tsp Olive Oil (9g)

1 tsp Dried Dill

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix Greek yogurt with dried dill, garlic powder, onion powder, salt, and pepper to create the herb ranch coating.

  • 3

    Pat the chicken breast dry and coat it evenly with the yogurt-herb mixture.

  • 4

    Place the chicken on a lightly oiled baking sheet.

  • 5

    In a separate bowl, toss broccoli and red bell pepper with olive oil, salt, and pepper until well coated.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast everything in the preheated oven for about 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 8

    Remove from oven, let rest for a couple of minutes, then serve.

Herb-Crusted Ranch Chicken with Roasted Vegetables

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

Herb-Crusted Ranch Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Ranch Chicken with Roasted Vegetables

Savor a deliciously seasoned chicken breast, featuring a tangy herb-crusted ranch coating paired with a medley of roasted broccoli and red bell peppers. This dish is a harmonious blend of protein-packed lean chicken and vibrant vegetables, lightly tossed in olive oil and roasted to perfection for a nutritious, satisfying meal.

NUTRITION

309kcal
Protein
43.4g
Fat
9.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (170g)

2 tbsp Plain Nonfat Greek Yogurt (30g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

2 tsp Olive Oil (9g)

1 tsp Dried Dill

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix Greek yogurt with dried dill, garlic powder, onion powder, salt, and pepper to create the herb ranch coating.

  • 3

    Pat the chicken breast dry and coat it evenly with the yogurt-herb mixture.

  • 4

    Place the chicken on a lightly oiled baking sheet.

  • 5

    In a separate bowl, toss broccoli and red bell pepper with olive oil, salt, and pepper until well coated.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast everything in the preheated oven for about 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 8

    Remove from oven, let rest for a couple of minutes, then serve.