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

Savor tender herb-crusted baked chicken accompanied by a medley of roasted vegetables. The dish features a perfectly seasoned chicken breast paired with zucchini, red bell pepper, and carrot, all enhanced by aromatic herbs and a drizzle of extra virgin olive oil. This wholesome meal is both flavorful and nourishing, making it an ideal choice for a balanced dinner.

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NUTRITION

357kcal
Protein
39.2g
Fat
14g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 small Red Bell Pepper

1 small Carrot

2 teaspoons Extra Virgin Olive Oil

1 Garlic Clove

1 tablespoon Mixed Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed herbs, minced garlic, a pinch of salt, and a dash of pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over its surface.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper.

  • 5

    Chop the zucchini, red bell pepper, and carrot into bite-sized pieces and toss them with 2 teaspoons of extra virgin olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

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

Savor tender herb-crusted baked chicken accompanied by a medley of roasted vegetables. The dish features a perfectly seasoned chicken breast paired with zucchini, red bell pepper, and carrot, all enhanced by aromatic herbs and a drizzle of extra virgin olive oil. This wholesome meal is both flavorful and nourishing, making it an ideal choice for a balanced dinner.

NUTRITION

357kcal
Protein
39.2g
Fat
14g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 small Red Bell Pepper

1 small Carrot

2 teaspoons Extra Virgin Olive Oil

1 Garlic Clove

1 tablespoon Mixed Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed herbs, minced garlic, a pinch of salt, and a dash of pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over its surface.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper.

  • 5

    Chop the zucchini, red bell pepper, and carrot into bite-sized pieces and toss them with 2 teaspoons of extra virgin olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.