Herb-Roasted Chicken with Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Vegetables

Savor a beautifully balanced dish featuring tender herb-roasted chicken paired with a vibrant medley of Mediterranean vegetables. This dish boasts roasted cherry tomatoes, zucchini, red onion, and bell pepper, lightly tossed in olive oil, garlic, lemon juice, and fresh herbs, creating a satisfying and nutritious meal perfect for dinner.

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NUTRITION

394kcal
Protein
36g
Fat
18.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cherry Tomatoes

1 cup Zucchini

1/2 cup Red Onion

1/2 cup Bell Pepper

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cherry tomatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil, add minced garlic, lemon juice, and sprinkle with fresh herbs. Toss to evenly coat the vegetables.

  • 3

    Place the vegetables in a single layer on a baking sheet. Season the chicken breast with salt and pepper on both sides and nestle it among the vegetables.

  • 4

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

  • 5

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

Herb-Roasted Chicken with Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Vegetables

Savor a beautifully balanced dish featuring tender herb-roasted chicken paired with a vibrant medley of Mediterranean vegetables. This dish boasts roasted cherry tomatoes, zucchini, red onion, and bell pepper, lightly tossed in olive oil, garlic, lemon juice, and fresh herbs, creating a satisfying and nutritious meal perfect for dinner.

NUTRITION

394kcal
Protein
36g
Fat
18.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cherry Tomatoes

1 cup Zucchini

1/2 cup Red Onion

1/2 cup Bell Pepper

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cherry tomatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil, add minced garlic, lemon juice, and sprinkle with fresh herbs. Toss to evenly coat the vegetables.

  • 3

    Place the vegetables in a single layer on a baking sheet. Season the chicken breast with salt and pepper on both sides and nestle it among the vegetables.

  • 4

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

  • 5

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