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, nutrient-packed meal featuring succulent herb-seasoned chicken paired with a medley of roasted rainbow vegetables. This dish is elevated with aromatic rosemary and garlic, finished with a drizzle of extra virgin olive oil to unlock a rich, savory depth in every bite.

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NUTRITION

259kcal
Protein
36.1g
Fat
6.9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

4 tsp Extra Virgin Olive Oil

1/2 tsp Fresh Rosemary

1 clove Garlic

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix 2 teaspoons of extra virgin olive oil with the fresh rosemary and minced garlic to create the herb marinade.

  • 3

    Pat the chicken breast dry and brush it thoroughly with the herb mixture. Let it marinate for about 10 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, and red onion into even bite-sized pieces. Place them in a mixing bowl.

  • 5

    Drizzle the remaining 2 teaspoons of olive oil over the vegetables and toss to coat evenly. Season lightly with salt and pepper if desired.

  • 6

    Arrange the marinated chicken breast on a baking sheet. Spread the vegetables around the chicken in a single layer.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender with slight caramelization.

  • 8

    Allow the dish to rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.

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, nutrient-packed meal featuring succulent herb-seasoned chicken paired with a medley of roasted rainbow vegetables. This dish is elevated with aromatic rosemary and garlic, finished with a drizzle of extra virgin olive oil to unlock a rich, savory depth in every bite.

NUTRITION

259kcal
Protein
36.1g
Fat
6.9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

4 tsp Extra Virgin Olive Oil

1/2 tsp Fresh Rosemary

1 clove Garlic

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix 2 teaspoons of extra virgin olive oil with the fresh rosemary and minced garlic to create the herb marinade.

  • 3

    Pat the chicken breast dry and brush it thoroughly with the herb mixture. Let it marinate for about 10 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, and red onion into even bite-sized pieces. Place them in a mixing bowl.

  • 5

    Drizzle the remaining 2 teaspoons of olive oil over the vegetables and toss to coat evenly. Season lightly with salt and pepper if desired.

  • 6

    Arrange the marinated chicken breast on a baking sheet. Spread the vegetables around the chicken in a single layer.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender with slight caramelization.

  • 8

    Allow the dish to rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.