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

Savor the vibrant medley of roasted rainbow vegetables paired with tender, herb-crusted baked chicken breast. Enhanced with a touch of quinoa for added texture, this dish harmoniously melds fresh, crisp vegetables with a juicy protein-packed main, all accented by aromatic herbs and a drizzle of olive oil.

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NUTRITION

352kcal
Protein
43.2g
Fat
8.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Carrot

1/4 cup Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

Herbs & Spices to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides generously with a mix of rosemary, thyme, garlic powder, salt, and pepper to create the herb crust.

  • 3

    Arrange the seasoned chicken breast on a lightly greased baking sheet.

  • 4

    In a large bowl, combine chopped red bell pepper, zucchini, carrot, and red onion. Drizzle with olive oil, and toss with additional herbs, salt, and pepper.

  • 5

    Spread the vegetable mixture around the chicken on the baking sheet.

  • 6

    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 and slightly caramelized.

  • 7

    While the chicken and vegetables are baking, heat the cooked quinoa if needed, or serve it at room temperature.

  • 8

    Plate the herb-crusted chicken alongside a serving of roasted rainbow vegetables and a side of quinoa.

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

Savor the vibrant medley of roasted rainbow vegetables paired with tender, herb-crusted baked chicken breast. Enhanced with a touch of quinoa for added texture, this dish harmoniously melds fresh, crisp vegetables with a juicy protein-packed main, all accented by aromatic herbs and a drizzle of olive oil.

NUTRITION

352kcal
Protein
43.2g
Fat
8.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Carrot

1/4 cup Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

Herbs & Spices to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides generously with a mix of rosemary, thyme, garlic powder, salt, and pepper to create the herb crust.

  • 3

    Arrange the seasoned chicken breast on a lightly greased baking sheet.

  • 4

    In a large bowl, combine chopped red bell pepper, zucchini, carrot, and red onion. Drizzle with olive oil, and toss with additional herbs, salt, and pepper.

  • 5

    Spread the vegetable mixture around the chicken on the baking sheet.

  • 6

    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 and slightly caramelized.

  • 7

    While the chicken and vegetables are baking, heat the cooked quinoa if needed, or serve it at room temperature.

  • 8

    Plate the herb-crusted chicken alongside a serving of roasted rainbow vegetables and a side of quinoa.