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 balanced and flavorful meal featuring tender baked chicken with an aromatic herb crust, paired with a medley of roasted vegetables including broccoli, red bell pepper, and sweet potato cubes. This dish offers a delightful blend of textures and natural sweetness from the veggies, making for a satisfying, clean-eating option.

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NUTRITION

335kcal
Protein
38.9g
Fat
11.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.33 cup cubed Sweet Potato

1.5 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a cutting board and pat dry with paper towels.

  • 3

    Rub the chicken breast with mixed dried herbs, salt, and pepper.

  • 4

    In a bowl, toss broccoli, red bell pepper, and sweet potato cubes with olive oil, salt, and pepper.

  • 5

    Arrange the seasoned chicken breast and vegetables on a baking sheet lined with parchment paper.

  • 6

    Bake for 20-25 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for 5 minutes, then serve 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 balanced and flavorful meal featuring tender baked chicken with an aromatic herb crust, paired with a medley of roasted vegetables including broccoli, red bell pepper, and sweet potato cubes. This dish offers a delightful blend of textures and natural sweetness from the veggies, making for a satisfying, clean-eating option.

NUTRITION

335kcal
Protein
38.9g
Fat
11.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.33 cup cubed Sweet Potato

1.5 teaspoons Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a cutting board and pat dry with paper towels.

  • 3

    Rub the chicken breast with mixed dried herbs, salt, and pepper.

  • 4

    In a bowl, toss broccoli, red bell pepper, and sweet potato cubes with olive oil, salt, and pepper.

  • 5

    Arrange the seasoned chicken breast and vegetables on a baking sheet lined with parchment paper.

  • 6

    Bake for 20-25 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for 5 minutes, then serve with the roasted vegetables.