Herb-Crusted Baked Chicken with Roasted Rainbow 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a savory twist on a classic roasted dish. Tender herb-crusted chicken pairs beautifully with a medley of colorful, roasted vegetables. This dish is lightly seasoned with rosemary, thyme, and oregano, creating a vibrant plate full of texture and flavor.

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NUTRITION

403kcal
Protein
46.6g
Fat
11.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Zucchini

1/2 cup chopped Red Onion

2 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix olive oil, dried rosemary, thyme, oregano, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly on its surface.

  • 4

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

  • 5

    In a separate bowl, toss the chopped red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining herb mixture.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

    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 caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Herb-Crusted Baked Chicken with Roasted Rainbow 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a savory twist on a classic roasted dish. Tender herb-crusted chicken pairs beautifully with a medley of colorful, roasted vegetables. This dish is lightly seasoned with rosemary, thyme, and oregano, creating a vibrant plate full of texture and flavor.

NUTRITION

403kcal
Protein
46.6g
Fat
11.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Zucchini

1/2 cup chopped Red Onion

2 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix olive oil, dried rosemary, thyme, oregano, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly on its surface.

  • 4

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

  • 5

    In a separate bowl, toss the chopped red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining herb mixture.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

    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 caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.