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

A beautifully balanced dish featuring a succulent herb-crusted chicken breast paired with an array of roasted rainbow vegetables. The almond flour crust adds a delightful crunch and aromatic herbs bring out a savory depth, while the medley of vibrant bell pepper, zucchini, carrot, and red onion offers refreshing sweetness and texture.

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NUTRITION

518kcal
Protein
60.1g
Fat
18.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 medium Red Onion

1 tsp Olive Oil

2 tbsp Almond Flour

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow dish, combine the almond flour, mixed dried herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry, then lightly coat with the almond flour mixture on both sides, pressing gently to adhere.

  • 4

    Arrange the chicken breast on the baking sheet.

  • 5

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-size pieces and place them in a bowl.

  • 6

    Drizzle the vegetables with olive oil, season with salt and pepper, and toss to combine.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.

  • 9

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

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

A beautifully balanced dish featuring a succulent herb-crusted chicken breast paired with an array of roasted rainbow vegetables. The almond flour crust adds a delightful crunch and aromatic herbs bring out a savory depth, while the medley of vibrant bell pepper, zucchini, carrot, and red onion offers refreshing sweetness and texture.

NUTRITION

518kcal
Protein
60.1g
Fat
18.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 medium Red Onion

1 tsp Olive Oil

2 tbsp Almond Flour

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow dish, combine the almond flour, mixed dried herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry, then lightly coat with the almond flour mixture on both sides, pressing gently to adhere.

  • 4

    Arrange the chicken breast on the baking sheet.

  • 5

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-size pieces and place them in a bowl.

  • 6

    Drizzle the vegetables with olive oil, season with salt and pepper, and toss to combine.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.

  • 9

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