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, herb-infused baked chicken breast paired with a vibrant medley of roasted vegetables. The dish features a luscious herb crust enhancing the tender chicken and a colorful mix of broccoli, red bell pepper, and carrots tossed in olive oil, creating a harmonious balance of flavors that is both nutritious and satisfying.

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NUTRITION

404kcal
Protein
39.3g
Fat
18.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

1 tsp Herb Seasoning

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 and season generously with salt, pepper, and the herb seasoning.

  • 3

    Place the chicken on a lightly greased baking sheet.

  • 4

    Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper into strips, and cutting the carrot into rounds or sticks.

  • 5

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving 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

Enjoy a savory, herb-infused baked chicken breast paired with a vibrant medley of roasted vegetables. The dish features a luscious herb crust enhancing the tender chicken and a colorful mix of broccoli, red bell pepper, and carrots tossed in olive oil, creating a harmonious balance of flavors that is both nutritious and satisfying.

NUTRITION

404kcal
Protein
39.3g
Fat
18.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

1 tsp Herb Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and the herb seasoning.

  • 3

    Place the chicken on a lightly greased baking sheet.

  • 4

    Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper into strips, and cutting the carrot into rounds or sticks.

  • 5

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Allow the chicken to rest for a few minutes before slicing and serving with the roasted vegetables.