Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate featuring a tender herb-crusted chicken breast paired with an assortment of roasted rainbow vegetables. The chicken is lightly coated with almond flour and aromatic herbs, then roasted to golden perfection, offering a delightful crunch and savory flavor that complements the natural sweetness of the vegetables.

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NUTRITION

462kcal
Protein
40.8g
Fat
25.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Red Bell Pepper, diced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1/8 cup Almond Flour

1 tsp Mixed Dried Herbs

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry, then season lightly with salt and pepper.

  • 3

    In a shallow dish, combine almond flour and mixed dried herbs. Dredge the chicken breast in the mixture, ensuring it’s evenly coated.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Place them in a bowl.

  • 5

    Drizzle the olive oil over the vegetables, and season with a pinch of salt and pepper. Toss gently to coat.

  • 6

    Place the herb-crusted chicken breast on a baking sheet and arrange the seasoned vegetables around it.

  • 7

    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.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate featuring a tender herb-crusted chicken breast paired with an assortment of roasted rainbow vegetables. The chicken is lightly coated with almond flour and aromatic herbs, then roasted to golden perfection, offering a delightful crunch and savory flavor that complements the natural sweetness of the vegetables.

NUTRITION

462kcal
Protein
40.8g
Fat
25.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Red Bell Pepper, diced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1/8 cup Almond Flour

1 tsp Mixed Dried Herbs

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry, then season lightly with salt and pepper.

  • 3

    In a shallow dish, combine almond flour and mixed dried herbs. Dredge the chicken breast in the mixture, ensuring it’s evenly coated.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Place them in a bowl.

  • 5

    Drizzle the olive oil over the vegetables, and season with a pinch of salt and pepper. Toss gently to coat.

  • 6

    Place the herb-crusted chicken breast on a baking sheet and arrange the seasoned vegetables around it.

  • 7

    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.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.