Herb-Roasted Chicken with Rainbow Vegetables

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

Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant colors and delicious flavors of this herb-roasted chicken paired with a medley of rainbow vegetables. The tender, juicy chicken is perfectly seasoned with rosemary and thyme, while a mix of bell peppers, zucchini, red onion, and carrot brings a natural sweetness and crunch. A light drizzle of olive oil elevates the dish, making it a balanced and wholesome meal that's as visually appealing as it is nutritious.

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NUTRITION

340kcal
Protein
38.6g
Fat
10.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1.5 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roughly chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Place the seasoned chicken breast in the center of a baking dish and surround it with the mixed vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

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

Herb-Roasted Chicken with Rainbow Vegetables

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

Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant colors and delicious flavors of this herb-roasted chicken paired with a medley of rainbow vegetables. The tender, juicy chicken is perfectly seasoned with rosemary and thyme, while a mix of bell peppers, zucchini, red onion, and carrot brings a natural sweetness and crunch. A light drizzle of olive oil elevates the dish, making it a balanced and wholesome meal that's as visually appealing as it is nutritious.

NUTRITION

340kcal
Protein
38.6g
Fat
10.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1.5 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roughly chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Place the seasoned chicken breast in the center of a baking dish and surround it with the mixed vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

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