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 herb-crusted chicken breast paired with a medley of fresh roasted vegetables. This dish features tender, baked chicken infused with aromatic rosemary and thyme, accompanied by vibrant zucchini, red bell pepper, red onion, and cherry tomatoes drizzled with olive oil. It's a perfect balance of lean protein and nutrient-packed veggies, roasted to bring out their natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

289kcal
Protein
37.8g
Fat
9.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 serving Cherry Tomatoes

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 3

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

  • 4

    Chop the zucchini, red bell pepper, red onion, and cherry tomatoes into bite-sized pieces.

  • 5

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and freshly ground pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving.

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 herb-crusted chicken breast paired with a medley of fresh roasted vegetables. This dish features tender, baked chicken infused with aromatic rosemary and thyme, accompanied by vibrant zucchini, red bell pepper, red onion, and cherry tomatoes drizzled with olive oil. It's a perfect balance of lean protein and nutrient-packed veggies, roasted to bring out their natural sweetness.

NUTRITION

289kcal
Protein
37.8g
Fat
9.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 serving Cherry Tomatoes

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 3

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

  • 4

    Chop the zucchini, red bell pepper, red onion, and cherry tomatoes into bite-sized pieces.

  • 5

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and freshly ground pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving.