Herb-Roasted Chicken with Mediterranean Vegetables

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

Herb-Roasted Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Vegetables

Savor a vibrant medley of flavors with herb-roasted chicken paired with a colorful Mediterranean vegetable medley and a touch of quinoa for added texture. This dish features tender, roasted chicken mingling with zucchini, red bell pepper, and cherry tomatoes, all lightly drizzled with olive oil and seasoned with fresh herbs. Perfect for a heart-healthy, protein-packed meal that delights the palate with every bite.

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NUTRITION

389kcal
Protein
41.8g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed fresh herbs and minced garlic.

  • 3

    Place the chicken breast on a baking sheet and rub it with the herb and garlic mixture along with a drizzle of olive oil. Season lightly with salt and pepper if desired.

  • 4

    Arrange the chopped zucchini, red bell pepper, and cherry tomatoes around the chicken.

  • 5

    Drizzle a little extra olive oil over the vegetables and toss gently to coat.

  • 6

    Place the baking sheet in the oven and roast for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the cooked quinoa according to package instructions or reheat if pre-cooked.

  • 8

    Serve the herb-roasted chicken alongside a serving of quinoa and the Mediterranean vegetable medley.

Herb-Roasted Chicken with Mediterranean Vegetables

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

Herb-Roasted Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Vegetables

Savor a vibrant medley of flavors with herb-roasted chicken paired with a colorful Mediterranean vegetable medley and a touch of quinoa for added texture. This dish features tender, roasted chicken mingling with zucchini, red bell pepper, and cherry tomatoes, all lightly drizzled with olive oil and seasoned with fresh herbs. Perfect for a heart-healthy, protein-packed meal that delights the palate with every bite.

NUTRITION

389kcal
Protein
41.8g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed fresh herbs and minced garlic.

  • 3

    Place the chicken breast on a baking sheet and rub it with the herb and garlic mixture along with a drizzle of olive oil. Season lightly with salt and pepper if desired.

  • 4

    Arrange the chopped zucchini, red bell pepper, and cherry tomatoes around the chicken.

  • 5

    Drizzle a little extra olive oil over the vegetables and toss gently to coat.

  • 6

    Place the baking sheet in the oven and roast for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the cooked quinoa according to package instructions or reheat if pre-cooked.

  • 8

    Serve the herb-roasted chicken alongside a serving of quinoa and the Mediterranean vegetable medley.