Herb-Crusted Baked Chicken with Roasted Vegetables

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

Herb-Crusted Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor a delicious dinner featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This well-rounded dish delivers a delightful crunch and natural sweetness from the vegetables, accented by fresh herbs and a light olive oil drizzle. Perfectly balanced for a wholesome meal that supports your nutrition and fitness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

292kcal
Protein
39.3g
Fat
9.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the fresh herbs with a pinch of salt and pepper.

  • 3

    Rub the chicken breast with the herb mixture to create a crust on both sides.

  • 4

    Place the chicken on the baking sheet.

  • 5

    In another bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing. Serve together and enjoy your balanced meal.

Herb-Crusted Baked Chicken with Roasted Vegetables

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

Herb-Crusted Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor a delicious dinner featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This well-rounded dish delivers a delightful crunch and natural sweetness from the vegetables, accented by fresh herbs and a light olive oil drizzle. Perfectly balanced for a wholesome meal that supports your nutrition and fitness goals.

NUTRITION

292kcal
Protein
39.3g
Fat
9.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the fresh herbs with a pinch of salt and pepper.

  • 3

    Rub the chicken breast with the herb mixture to create a crust on both sides.

  • 4

    Place the chicken on the baking sheet.

  • 5

    In another bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing. Serve together and enjoy your balanced meal.