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 juicy herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings a delightful balance of tender, seasoned chicken and lightly charred veggies, perfect for a nutritious dinner that fuels your body while delighting your taste buds.

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NUTRITION

307kcal
Protein
39.8g
Fat
9.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

2 tsp Olive Oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. Season it generously with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.

  • 3

    Place the seasoned chicken on a lightly greased baking sheet lined with parchment paper.

  • 4

    Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on another baking sheet.

  • 6

    Place both the chicken and vegetables in the preheated oven. Bake the chicken for 20-25 minutes until fully cooked and the vegetables for about 20 minutes until tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables and enjoy.

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 juicy herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings a delightful balance of tender, seasoned chicken and lightly charred veggies, perfect for a nutritious dinner that fuels your body while delighting your taste buds.

NUTRITION

307kcal
Protein
39.8g
Fat
9.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

2 tsp Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. Season it generously with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.

  • 3

    Place the seasoned chicken on a lightly greased baking sheet lined with parchment paper.

  • 4

    Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on another baking sheet.

  • 6

    Place both the chicken and vegetables in the preheated oven. Bake the chicken for 20-25 minutes until fully cooked and the vegetables for about 20 minutes until tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables and enjoy.