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

Enjoy a savory herb-crusted chicken breast accompanied by a colorful medley of roasted vegetables. This dish offers a delightful blend of aromatic herbs, crunchy textures, and a satisfying, protein-packed bite perfect for any meal time.

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NUTRITION

354kcal
Protein
43.4g
Fat
13.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a baking dish. Toss the broccoli florets and sliced red bell pepper with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

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

Enjoy a savory herb-crusted chicken breast accompanied by a colorful medley of roasted vegetables. This dish offers a delightful blend of aromatic herbs, crunchy textures, and a satisfying, protein-packed bite perfect for any meal time.

NUTRITION

354kcal
Protein
43.4g
Fat
13.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a baking dish. Toss the broccoli florets and sliced red bell pepper with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.