Crispy 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.

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a flavorful, nutrient-packed meal featuring a tender chicken breast with a light, crispy herb and almond flour crust paired with a medley of roasted rainbow vegetables. The aromatic blend of herbs elevates the dish, making it a satisfying and wholesome choice for any time of day.

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NUTRITION

304kcal
Protein
35.3g
Fat
11.7g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Almond Flour

1 teaspoon Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

2 tablespoons Mixed Fresh Herbs

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Pat the chicken breast dry, and season with salt, pepper, garlic powder, and mixed fresh herbs.

  • 3

    Lightly coat the chicken with almond flour to create a crispy crust.

  • 4

    Chop the red bell pepper and zucchini into uniform pieces and place them on a baking sheet.

  • 5

    Drizzle the vegetables with olive oil, and season lightly with salt and pepper.

  • 6

    Place the herb-crusted chicken breast on the same baking sheet or a separate one if preferred.

  • 7

    Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and slightly charred.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.

Crispy 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.

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a flavorful, nutrient-packed meal featuring a tender chicken breast with a light, crispy herb and almond flour crust paired with a medley of roasted rainbow vegetables. The aromatic blend of herbs elevates the dish, making it a satisfying and wholesome choice for any time of day.

NUTRITION

304kcal
Protein
35.3g
Fat
11.7g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Almond Flour

1 teaspoon Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

2 tablespoons Mixed Fresh Herbs

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Pat the chicken breast dry, and season with salt, pepper, garlic powder, and mixed fresh herbs.

  • 3

    Lightly coat the chicken with almond flour to create a crispy crust.

  • 4

    Chop the red bell pepper and zucchini into uniform pieces and place them on a baking sheet.

  • 5

    Drizzle the vegetables with olive oil, and season lightly with salt and pepper.

  • 6

    Place the herb-crusted chicken breast on the same baking sheet or a separate one if preferred.

  • 7

    Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and slightly charred.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.