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 dish featuring tender baked chicken breast encrusted with a fragrant blend of herbs, paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This balanced plate delivers robust flavors and satisfying textures perfect for a wholesome dinner.

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NUTRITION

399kcal
Protein
41.4g
Fat
11g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine the mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub with the herb mixture to create an even crust.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 5

    Add the mixed vegetables to the skillet around the chicken, lightly tossing them in any remaining olive oil and herbs.

  • 6

    Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

  • 7

    While the chicken bakes, prepare the cooked quinoa as per package instructions if not already prepared.

  • 8

    Plate the herb-crusted chicken with a side of quinoa and roasted vegetables. Serve warm.

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 dish featuring tender baked chicken breast encrusted with a fragrant blend of herbs, paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This balanced plate delivers robust flavors and satisfying textures perfect for a wholesome dinner.

NUTRITION

399kcal
Protein
41.4g
Fat
11g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine the mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub with the herb mixture to create an even crust.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 5

    Add the mixed vegetables to the skillet around the chicken, lightly tossing them in any remaining olive oil and herbs.

  • 6

    Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

  • 7

    While the chicken bakes, prepare the cooked quinoa as per package instructions if not already prepared.

  • 8

    Plate the herb-crusted chicken with a side of quinoa and roasted vegetables. Serve warm.