Herb-Crusted 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 Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish features a tender, juicy chicken breast encrusted with aromatic herbs and spices, served alongside colorful bell peppers, zucchini, cherry tomatoes, and carrots, all lightly drizzled with olive oil and roasted to sweet perfection.

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NUTRITION

343kcal
Protein
45.8g
Fat
9.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Cherry Tomatoes

1/2 cup Carrot

1 tsp Olive Oil

1 tsp Mixed Fresh Herbs (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season it evenly with the mixed fresh herbs along with a pinch of salt and pepper.

  • 3

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

  • 4

    In a mixing bowl, toss the red bell pepper, zucchini, cherry tomatoes, and carrot with olive oil, salt, and pepper until evenly coated.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast 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, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Herb-Crusted 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 Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish features a tender, juicy chicken breast encrusted with aromatic herbs and spices, served alongside colorful bell peppers, zucchini, cherry tomatoes, and carrots, all lightly drizzled with olive oil and roasted to sweet perfection.

NUTRITION

343kcal
Protein
45.8g
Fat
9.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Cherry Tomatoes

1/2 cup Carrot

1 tsp Olive Oil

1 tsp Mixed Fresh Herbs (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season it evenly with the mixed fresh herbs along with a pinch of salt and pepper.

  • 3

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

  • 4

    In a mixing bowl, toss the red bell pepper, zucchini, cherry tomatoes, and carrot with olive oil, salt, and pepper until evenly coated.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast 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, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.