Herb-Roasted Chicken Breast with Rainbow Mediterranean 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 Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

Savor the delightful medley of tender herb-roasted chicken breast paired with a colorful array of Mediterranean vegetables. This dish bursts with vibrant flavors from bell peppers, zucchini, and cherry tomatoes, gently coaxed to perfection with aromatic herbs and a drizzle of olive oil.

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NUTRITION

323kcal
Protein
42.6g
Fat
10.2g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with salt, black pepper, and mixed herbs.

  • 3

    In a mixing bowl, combine the chopped red bell pepper, sliced zucchini, and cherry tomatoes with olive oil, a pinch of salt, and black pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 5

    Roast in the oven for about 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken breast if desired and serve with the roasted vegetables.

Herb-Roasted Chicken Breast with Rainbow Mediterranean 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 Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

Savor the delightful medley of tender herb-roasted chicken breast paired with a colorful array of Mediterranean vegetables. This dish bursts with vibrant flavors from bell peppers, zucchini, and cherry tomatoes, gently coaxed to perfection with aromatic herbs and a drizzle of olive oil.

NUTRITION

323kcal
Protein
42.6g
Fat
10.2g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with salt, black pepper, and mixed herbs.

  • 3

    In a mixing bowl, combine the chopped red bell pepper, sliced zucchini, and cherry tomatoes with olive oil, a pinch of salt, and black pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 5

    Roast in the oven for about 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken breast if desired and serve with the roasted vegetables.