Herb-Crusted Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor this herb-crusted baked chicken paired with a vibrant medley of roasted vegetables. The tender, jus-rich chicken is seasoned with aromatic herbs while the colorful mix of zucchini, carrots, and red bell pepper is roasted to perfection with a drizzle of olive oil. This dish offers a balanced array of flavors and textures ideal for a heartwarming meal any time of day.

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NUTRITION

315kcal
Protein
34.5g
Fat
9.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 cup chopped Carrots

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 4

    In a bowl, combine zucchini, carrots, and red bell pepper. Drizzle with olive oil and toss to coat evenly. Add a pinch of salt and pepper to taste.

  • 5

    Spread the vegetables around the chicken on the baking tray.

  • 6

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

  • 7

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

Herb-Crusted Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor this herb-crusted baked chicken paired with a vibrant medley of roasted vegetables. The tender, jus-rich chicken is seasoned with aromatic herbs while the colorful mix of zucchini, carrots, and red bell pepper is roasted to perfection with a drizzle of olive oil. This dish offers a balanced array of flavors and textures ideal for a heartwarming meal any time of day.

NUTRITION

315kcal
Protein
34.5g
Fat
9.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 cup chopped Carrots

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 4

    In a bowl, combine zucchini, carrots, and red bell pepper. Drizzle with olive oil and toss to coat evenly. Add a pinch of salt and pepper to taste.

  • 5

    Spread the vegetables around the chicken on the baking tray.

  • 6

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

  • 7

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