Herb-Crusted Baked 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 Baked Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a delightful fusion of tender, herb-crusted chicken paired with a medley of colorful, roasted vegetables. This balanced dish is not only visually appealing but also delivers a nutritious punch with a satisfying crunch from the almond flour herb coating and the natural sweetness of roasted carrots, bell peppers, zucchini, and red onion.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
35.3g
Fat
20.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

2 tbsp Fresh Parsley

1 tbsp Fresh Thyme

1 cup Bell Pepper (Mixed Colors)

1 cup Zucchini

1/4 cup Red Onion

1 small Carrot

2 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix almond flour, chopped parsley, thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the almond flour herb mixture.

  • 4

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

  • 5

    Chop the bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 6

    Toss the vegetables with olive oil, salt, and pepper in a separate bowl.

  • 7

    Arrange the veggies around the chicken on the baking sheet.

  • 8

    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.

  • 9

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

Herb-Crusted Baked 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 Baked Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a delightful fusion of tender, herb-crusted chicken paired with a medley of colorful, roasted vegetables. This balanced dish is not only visually appealing but also delivers a nutritious punch with a satisfying crunch from the almond flour herb coating and the natural sweetness of roasted carrots, bell peppers, zucchini, and red onion.

NUTRITION

420kcal
Protein
35.3g
Fat
20.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

2 tbsp Fresh Parsley

1 tbsp Fresh Thyme

1 cup Bell Pepper (Mixed Colors)

1 cup Zucchini

1/4 cup Red Onion

1 small Carrot

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix almond flour, chopped parsley, thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the almond flour herb mixture.

  • 4

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

  • 5

    Chop the bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 6

    Toss the vegetables with olive oil, salt, and pepper in a separate bowl.

  • 7

    Arrange the veggies around the chicken on the baking sheet.

  • 8

    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.

  • 9

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