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 vibrant medley of roasted rainbow vegetables paired with a succulent herb-crusted baked chicken breast. This dish combines tender, flavor-packed chicken with an assortment of colorful vegetables, accented by a drizzle of olive oil and a sprinkle of fresh herbs for a balanced, heart-healthy meal.

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NUTRITION

509kcal
Protein
43.6g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Red Bell Pepper, chopped

1/2 cup Yellow Bell Pepper, chopped

1 cup Zucchini, chopped

1/2 medium Red Onion, sliced

1 tablespoon Olive Oil

2 tablespoons Mixed Fresh Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, and 1 tablespoon of the mixed fresh herbs.

  • 3

    Arrange the chicken breast in the center of the baking sheet.

  • 4

    In a bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, and sliced red onion. Drizzle with olive oil, add the remaining fresh herbs, and season with a pinch of salt and black pepper. Toss to combine.

  • 5

    Spread the vegetable mixture evenly around the chicken on the baking sheet.

  • 6

    Place the sheet in the oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the vegetables are tender.

  • 7

    Serve immediately, enjoying the vibrant flavors and textures.

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 vibrant medley of roasted rainbow vegetables paired with a succulent herb-crusted baked chicken breast. This dish combines tender, flavor-packed chicken with an assortment of colorful vegetables, accented by a drizzle of olive oil and a sprinkle of fresh herbs for a balanced, heart-healthy meal.

NUTRITION

509kcal
Protein
43.6g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Red Bell Pepper, chopped

1/2 cup Yellow Bell Pepper, chopped

1 cup Zucchini, chopped

1/2 medium Red Onion, sliced

1 tablespoon Olive Oil

2 tablespoons Mixed Fresh Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, and 1 tablespoon of the mixed fresh herbs.

  • 3

    Arrange the chicken breast in the center of the baking sheet.

  • 4

    In a bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, and sliced red onion. Drizzle with olive oil, add the remaining fresh herbs, and season with a pinch of salt and black pepper. Toss to combine.

  • 5

    Spread the vegetable mixture evenly around the chicken on the baking sheet.

  • 6

    Place the sheet in the oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the vegetables are tender.

  • 7

    Serve immediately, enjoying the vibrant flavors and textures.