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 savory, herb-infused chicken breast paired with a colorful medley of roasted bell peppers and red onions, served alongside a light portion of fluffy quinoa. The aromatic blend of fresh herbs and a drizzle of olive oil elevates the dish while keeping it clean and balanced for a nourishing meal.

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NUTRITION

356kcal
Protein
38g
Fat
9.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless, raw)

1 cup Mixed Bell Peppers & Red Onion (approx 150g)

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 teaspoon Dried Mixed Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it evenly with dried mixed herbs, garlic powder, salt, and pepper to create a flavorful crust.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the mixed bell peppers and red onion with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast the chicken and vegetables in the oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package directions if not pre-cooked.

  • 8

    Plate the chicken breast alongside the roasted vegetables and a serving of quinoa, and enjoy your balanced, nutrient-packed meal.

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 savory, herb-infused chicken breast paired with a colorful medley of roasted bell peppers and red onions, served alongside a light portion of fluffy quinoa. The aromatic blend of fresh herbs and a drizzle of olive oil elevates the dish while keeping it clean and balanced for a nourishing meal.

NUTRITION

356kcal
Protein
38g
Fat
9.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless, raw)

1 cup Mixed Bell Peppers & Red Onion (approx 150g)

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 teaspoon Dried Mixed Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it evenly with dried mixed herbs, garlic powder, salt, and pepper to create a flavorful crust.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the mixed bell peppers and red onion with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast the chicken and vegetables in the oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package directions if not pre-cooked.

  • 8

    Plate the chicken breast alongside the roasted vegetables and a serving of quinoa, and enjoy your balanced, nutrient-packed meal.