Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor the delightful flavors of herb-crusted chicken paired with a medley of vibrant roasted bell peppers, zucchini, and red onion. This dish features tender, juicy chicken enhanced by aromatic herbs and spices, balanced perfectly with the natural sweetness and crunch of rainbow vegetables finished with a drizzle of olive oil.

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NUTRITION

372kcal
Protein
45.1g
Fat
14.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry. In a small bowl, combine the mixed dried herbs and garlic powder. Rub this herb mixture evenly over the chicken.

  • 3

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

  • 4

    In a separate bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor the delightful flavors of herb-crusted chicken paired with a medley of vibrant roasted bell peppers, zucchini, and red onion. This dish features tender, juicy chicken enhanced by aromatic herbs and spices, balanced perfectly with the natural sweetness and crunch of rainbow vegetables finished with a drizzle of olive oil.

NUTRITION

372kcal
Protein
45.1g
Fat
14.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry. In a small bowl, combine the mixed dried herbs and garlic powder. Rub this herb mixture evenly over the chicken.

  • 3

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

  • 4

    In a separate bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.