Herb-Roasted Chicken Breast with Rainbow Vegetables

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

Herb-Roasted Chicken Breast with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rainbow Vegetables

Savor this delightful dish featuring a tender herb-roasted chicken breast paired with a vibrant medley of rainbow vegetables. Lightly drizzled with olive oil and accented with fresh garlic, rosemary, and thyme, this meal boasts a perfect balance of flavors and textures, making it an appetizing and nutritious option for any meal.

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NUTRITION

283kcal
Protein
34.2g
Fat
8.8g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

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 (200°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini (sliced into rounds or half-moons), and red onion (cut into wedges) with the olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper.

  • 3

    Place the chicken breast on the baking sheet and season it lightly with salt and pepper.

  • 4

    Arrange the seasoned vegetables around the chicken breast, ensuring even distribution for uniform roasting.

  • 5

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

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast with a generous serving of the roasted rainbow vegetables.

Herb-Roasted Chicken Breast with Rainbow Vegetables

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

Herb-Roasted Chicken Breast with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rainbow Vegetables

Savor this delightful dish featuring a tender herb-roasted chicken breast paired with a vibrant medley of rainbow vegetables. Lightly drizzled with olive oil and accented with fresh garlic, rosemary, and thyme, this meal boasts a perfect balance of flavors and textures, making it an appetizing and nutritious option for any meal.

NUTRITION

283kcal
Protein
34.2g
Fat
8.8g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini (sliced into rounds or half-moons), and red onion (cut into wedges) with the olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper.

  • 3

    Place the chicken breast on the baking sheet and season it lightly with salt and pepper.

  • 4

    Arrange the seasoned vegetables around the chicken breast, ensuring even distribution for uniform roasting.

  • 5

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

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast with a generous serving of the roasted rainbow vegetables.