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

Enjoy a savory plate of herb-crusted baked chicken paired with a medley of roasted vegetables. This dish offers a satisfying blend of tender, juicy chicken with the natural sweetness of carrots, broccoli, and bell pepper, all brought together with a hint of olive oil and aromatic herbs. This wholesome meal is perfect for those looking for balanced nutrition without compromising flavor.

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NUTRITION

332kcal
Protein
39.4g
Fat
8.8g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup chopped Carrots

1 cup Broccoli Florets

1/2 medium Red Bell Pepper

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with a paper towel. Lightly brush with olive oil and season generously with salt, pepper, dried thyme, and dried rosemary.

  • 3

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

  • 4

    In a mixing bowl, toss chopped carrots, broccoli florets, and red bell pepper slices with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet ensuring even distribution.

  • 6

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

  • 7

    Remove from oven and let rest for a few minutes before serving.

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

Enjoy a savory plate of herb-crusted baked chicken paired with a medley of roasted vegetables. This dish offers a satisfying blend of tender, juicy chicken with the natural sweetness of carrots, broccoli, and bell pepper, all brought together with a hint of olive oil and aromatic herbs. This wholesome meal is perfect for those looking for balanced nutrition without compromising flavor.

NUTRITION

332kcal
Protein
39.4g
Fat
8.8g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup chopped Carrots

1 cup Broccoli Florets

1/2 medium Red Bell Pepper

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with a paper towel. Lightly brush with olive oil and season generously with salt, pepper, dried thyme, and dried rosemary.

  • 3

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

  • 4

    In a mixing bowl, toss chopped carrots, broccoli florets, and red bell pepper slices with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet ensuring even distribution.

  • 6

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

  • 7

    Remove from oven and let rest for a few minutes before serving.