Name: Herb-Crusted Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup sliced Red Bell Pepper; 1/2 medium Zucchini; 1/2 medium Yellow Squash; 1/4 small Red Onion; 2 tsp Olive Oil; 1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley); Salt and Pepper to taste

Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor the delightful medley of herb-crusted chicken paired with an array of vibrantly roasted vegetables. The crisp, golden chicken delivers a burst of savory flavor against a backdrop of caramelized veggies, making for a heartwarming, balanced dish perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.2g

Fat

13.8g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 small Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F.
2
Pat the chicken breast dry. Rub it with a mix of chopped fresh herbs, salt, and pepper to create a fragrant crust.
3
Chop the red bell pepper, zucchini, yellow squash, and red onion into even pieces. Toss the vegetables in olive oil, salt, and additional herbs if desired.
4
Place the chicken breast on a baking sheet lined with parchment. Arrange the vegetables around the chicken.
5
Roast in the 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, let the chicken rest briefly, then slice and serve alongside the roasted rainbow vegetables.