Herb-Crusted Baked 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 Baked Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate of herb-crusted baked chicken paired with a colorful medley of roasted rainbow vegetables. The chicken is tender and juicy with a flavorful herb crust, while the vegetables offer a satisfying mix of sweetness and crunch, all brought together with a drizzle of olive oil for a wholesome and balanced meal.

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NUTRITION

371kcal
Protein
37g
Fat
18.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1/2 medium Red Bell Pepper (approx. 75g)

1/2 medium Zucchini (approx. 50g)

1 small Carrot (approx. 50g)

1/4 medium Red Onion (approx. 40g)

1 tablespoon Olive Oil

Fresh herbs & seasonings (rosemary, thyme, parsley, garlic powder, salt, pepper) to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the chicken by patting it dry. Season both sides with salt, pepper, and garlic powder, then press a mix of chopped fresh rosemary, thyme, and parsley onto the surface to form a herb crust.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Place them in a bowl and drizzle with olive oil, then season with a little salt and pepper.

  • 4

    Arrange the chicken breast on a baking sheet and spread the seasoned vegetables around it.

  • 5

    Bake for approximately 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, let it rest for a few minutes, then serve warm.

Herb-Crusted Baked 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 Baked Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant plate of herb-crusted baked chicken paired with a colorful medley of roasted rainbow vegetables. The chicken is tender and juicy with a flavorful herb crust, while the vegetables offer a satisfying mix of sweetness and crunch, all brought together with a drizzle of olive oil for a wholesome and balanced meal.

NUTRITION

371kcal
Protein
37g
Fat
18.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1/2 medium Red Bell Pepper (approx. 75g)

1/2 medium Zucchini (approx. 50g)

1 small Carrot (approx. 50g)

1/4 medium Red Onion (approx. 40g)

1 tablespoon Olive Oil

Fresh herbs & seasonings (rosemary, thyme, parsley, garlic powder, salt, pepper) to taste

PREPARATION

  • 1

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

  • 2

    Prepare the chicken by patting it dry. Season both sides with salt, pepper, and garlic powder, then press a mix of chopped fresh rosemary, thyme, and parsley onto the surface to form a herb crust.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Place them in a bowl and drizzle with olive oil, then season with a little salt and pepper.

  • 4

    Arrange the chicken breast on a baking sheet and spread the seasoned vegetables around it.

  • 5

    Bake for approximately 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, let it rest for a few minutes, then serve warm.