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, wholesome meal featuring tender herb-crusted chicken paired with a medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant, caramelized veggies, all enhanced with fresh herbs and a delicate drizzle of olive oil.

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NUTRITION

330kcal
Protein
47.9g
Fat
10.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~141g)

1/2 cup chopped Broccoli (~78g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Herbs Mix (Thyme, Rosemary, Parsley)

1 clove Garlic (minced)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the fresh herbs mix, minced garlic, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, toss the chopped broccoli, sliced red bell pepper, and sliced zucchini with the olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly around the chicken on the baking tray.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving.

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, wholesome meal featuring tender herb-crusted chicken paired with a medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and vibrant, caramelized veggies, all enhanced with fresh herbs and a delicate drizzle of olive oil.

NUTRITION

330kcal
Protein
47.9g
Fat
10.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~141g)

1/2 cup chopped Broccoli (~78g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Herbs Mix (Thyme, Rosemary, Parsley)

1 clove Garlic (minced)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the fresh herbs mix, minced garlic, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, toss the chopped broccoli, sliced red bell pepper, and sliced zucchini with the olive oil, and season with a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly around the chicken on the baking tray.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving.