Crispy Herb-Crusted Chicken with Roasted Vegetables

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

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Enjoy a savory dish featuring a crispy herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with a blend of fresh herbs and spices, delivering a satisfying crunch on the outside while remaining tender and juicy inside, perfectly complemented by the sweet, caramelized flavors of roasted bell pepper, zucchini, and red onion.

Try 7 days free, then $12.99 / mo.

NUTRITION

324kcal
Protein
46.1g
Fat
9.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, garlic powder, and a mix of chopped fresh herbs such as parsley and thyme.

  • 3

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

  • 4

    In a bowl, combine the diced red bell pepper, sliced zucchini, and chopped red onion. Drizzle with olive oil, and season lightly with additional salt, pepper, and herbs.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Once cooked, remove from the oven, let the chicken rest for a few minutes, and then slice. Serve the sliced chicken alongside the roasted vegetables.

Crispy Herb-Crusted Chicken with Roasted Vegetables

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

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Enjoy a savory dish featuring a crispy herb-crusted chicken breast paired with a medley of roasted vegetables. The chicken is seasoned with a blend of fresh herbs and spices, delivering a satisfying crunch on the outside while remaining tender and juicy inside, perfectly complemented by the sweet, caramelized flavors of roasted bell pepper, zucchini, and red onion.

NUTRITION

324kcal
Protein
46.1g
Fat
9.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, garlic powder, and a mix of chopped fresh herbs such as parsley and thyme.

  • 3

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

  • 4

    In a bowl, combine the diced red bell pepper, sliced zucchini, and chopped red onion. Drizzle with olive oil, and season lightly with additional salt, pepper, and herbs.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Once cooked, remove from the oven, let the chicken rest for a few minutes, and then slice. Serve the sliced chicken alongside the roasted vegetables.