Name: Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (~140g); 1 medium Red Bell Pepper (~120g); 1 medium Carrot (~61g); ½ medium Zucchini (~90g); 2 tsp Olive Oil; 1 tsp Mixed Dried Herbs; Salt and Pepper

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a flavor-packed chicken meal featuring a succulent baked chicken breast encrusted with aromatic herbs paired with a vibrant medley of roasted rainbow vegetables. This dish brings together the fresh crunch of bell peppers, carrots, and zucchini with an herbaceous, golden-baked chicken for a balanced and satisfying meal.

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NUTRITION

Protein

38.0g

Fat

13.3g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1 medium Red Bell Pepper (~120g)

1 medium Carrot (~61g)

½ medium Zucchini (~90g)

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
2
Pat the chicken breast dry and season on both sides with salt, pepper, and the mixed dried herbs.
3
Place the chicken on the baking sheet.
4
Cut the red bell pepper into strips, peel and slice the carrot into rounds, and slice the zucchini into half-moons.
5
In a bowl, toss the sliced vegetables with olive oil, a pinch of salt, and pepper.
6
Spread the vegetables around the chicken on the baking sheet.
7
Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
8
Remove from the oven and let rest for a few minutes before serving.