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

Enjoy a wholesome plate featuring tender herb-crusted baked chicken paired with a medley of roasted vegetables. The savory chicken is encrusted with aromatic rosemary and thyme, while fresh broccoli, bell pepper, and zucchini are lightly tossed in olive oil and seasoned to perfection, resulting in a satisfying meal that delights both the palate and the body.

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NUTRITION

324kcal
Protein
37.5g
Fat
9.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the fresh rosemary, thyme, salt, and pepper.

  • 3

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

  • 4

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, add the broccoli, diced bell pepper, and sliced zucchini. Drizzle with olive oil, and season with salt and pepper. Toss to evenly coat.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake everything in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and lightly charred.

  • 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

Enjoy a wholesome plate featuring tender herb-crusted baked chicken paired with a medley of roasted vegetables. The savory chicken is encrusted with aromatic rosemary and thyme, while fresh broccoli, bell pepper, and zucchini are lightly tossed in olive oil and seasoned to perfection, resulting in a satisfying meal that delights both the palate and the body.

NUTRITION

324kcal
Protein
37.5g
Fat
9.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the fresh rosemary, thyme, salt, and pepper.

  • 3

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

  • 4

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, add the broccoli, diced bell pepper, and sliced zucchini. Drizzle with olive oil, and season with salt and pepper. Toss to evenly coat.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake everything in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and lightly charred.

  • 8

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