Herb-Roasted Chicken with Rainbow Vegetables

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

Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Vegetables

Savor the delightful combination of herb-infused roasted chicken paired with a colorful medley of vegetables. This dish features tender chicken breast expertly seasoned with rosemary, thyme, and garlic, perfectly complemented by red bell pepper, zucchini, and carrot. A splash of olive oil elevates the flavors while keeping the dish light and nutritious.

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NUTRITION

305kcal
Protein
37.8g
Fat
9.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry and seasoning it with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Cut the red bell pepper, zucchini, and carrot into uniform bite-sized pieces.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of a roasting pan and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

Herb-Roasted Chicken with Rainbow Vegetables

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

Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Vegetables

Savor the delightful combination of herb-infused roasted chicken paired with a colorful medley of vegetables. This dish features tender chicken breast expertly seasoned with rosemary, thyme, and garlic, perfectly complemented by red bell pepper, zucchini, and carrot. A splash of olive oil elevates the flavors while keeping the dish light and nutritious.

NUTRITION

305kcal
Protein
37.8g
Fat
9.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry and seasoning it with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Cut the red bell pepper, zucchini, and carrot into uniform bite-sized pieces.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of a roasting pan and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.