Name: Herb-Crusted Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/4 cup Whole Wheat Breadcrumbs; 1 cup Broccoli; 1/2 cup Zucchini; 1 teaspoon Olive Oil; 2 tablespoons Fresh Herbs (thyme, rosemary, parsley); Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor the flavors of tender baked chicken crowned with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish provides a delightful balance of protein and vibrant, roasted produce to keep your meal both nutritious and satisfying.

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NUTRITION

Protein

35.7g

Fat

9.3g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 cup Broccoli

1/2 cup Zucchini

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
In a small bowl, mix the whole wheat breadcrumbs with finely chopped fresh herbs, salt, and pepper.
3
Lightly pat the chicken breast dry. Press the breadcrumb herb mixture onto the surface of the chicken to create a crust.
4
Place the breaded chicken breast on a baking sheet lined with parchment paper.
5
Prepare the vegetables by tossing the broccoli and zucchini with olive oil, salt, and pepper in a separate bowl.
6
Arrange the vegetables around the chicken on the baking sheet.
7
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
8
Remove from the oven, let the chicken rest for a few minutes, then serve hot.