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 the deliciously simple flavor of herb-crusted baked chicken paired with a colorful medley of roasted vegetables. This dish features succulent chicken breast infused with aromatic rosemary, thyme, and parsley, complemented by tender zucchini, sweet red bell pepper, red onion, and juicy cherry tomatoes. A light drizzle of olive oil brings everything together for a perfectly balanced, clean meal experience.

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NUTRITION

411kcal
Protein
55.7g
Fat
8.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. In a small bowl, combine the olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Chop the zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Toss the vegetables lightly with a pinch of salt and additional olive oil if desired.

  • 5

    Place the chicken breast in the center of a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Optionally, turn on the broiler for 2 minutes at the end to crisp up the chicken and vegetables. Serve warm.

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 the deliciously simple flavor of herb-crusted baked chicken paired with a colorful medley of roasted vegetables. This dish features succulent chicken breast infused with aromatic rosemary, thyme, and parsley, complemented by tender zucchini, sweet red bell pepper, red onion, and juicy cherry tomatoes. A light drizzle of olive oil brings everything together for a perfectly balanced, clean meal experience.

NUTRITION

411kcal
Protein
55.7g
Fat
8.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. In a small bowl, combine the olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Chop the zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Toss the vegetables lightly with a pinch of salt and additional olive oil if desired.

  • 5

    Place the chicken breast in the center of a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Optionally, turn on the broiler for 2 minutes at the end to crisp up the chicken and vegetables. Serve warm.