Herb-Roasted Chicken with Mediterranean Vegetables

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

Herb-Roasted Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Vegetables

Enjoy a vibrant plate of herb-roasted chicken paired with a medley of Mediterranean vegetables, including zucchini, bell pepper, cherry tomatoes, and red onion, all lightly tossed in olive oil and aromatic herbs. This dish offers a delightful combination of succulent chicken and crisp, flavorful veggies, making it a perfect, balanced meal any time of the day.

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NUTRITION

313kcal
Protein
42g
Fat
8.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Zucchini (124g)

1 cup Bell Pepper (92g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Red Onion (65g)

2 tsp Extra Virgin Olive Oil (10g)

Herbs & Spices to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the baking sheet and season generously with garlic powder, oregano, salt, and pepper.

  • 3

    Chop zucchini, bell pepper, cherry tomatoes, and red onion into bite-sized pieces and place them around the chicken.

  • 4

    Drizzle the vegetables and chicken with extra virgin olive oil and a light sprinkle of herbs and spices.

  • 5

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

  • 6

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

Herb-Roasted Chicken with Mediterranean Vegetables

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

Herb-Roasted Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Vegetables

Enjoy a vibrant plate of herb-roasted chicken paired with a medley of Mediterranean vegetables, including zucchini, bell pepper, cherry tomatoes, and red onion, all lightly tossed in olive oil and aromatic herbs. This dish offers a delightful combination of succulent chicken and crisp, flavorful veggies, making it a perfect, balanced meal any time of the day.

NUTRITION

313kcal
Protein
42g
Fat
8.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Zucchini (124g)

1 cup Bell Pepper (92g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Red Onion (65g)

2 tsp Extra Virgin Olive Oil (10g)

Herbs & Spices to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the baking sheet and season generously with garlic powder, oregano, salt, and pepper.

  • 3

    Chop zucchini, bell pepper, cherry tomatoes, and red onion into bite-sized pieces and place them around the chicken.

  • 4

    Drizzle the vegetables and chicken with extra virgin olive oil and a light sprinkle of herbs and spices.

  • 5

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

  • 6

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