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 twist on classic baked chicken paired with a colorful medley of roasted vegetables. Tender herb-crusted chicken breast is elevated by the aromatic blend of rosemary and thyme, while a mix of bell pepper, zucchini, and cherry tomatoes lends freshness and vibrant color to the dish. Perfectly balanced for a nutritious meal that satisfies your protein needs without compromising flavor.

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NUTRITION

393kcal
Protein
56.3g
Fat
11.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Rub the chicken with a mix of your chosen herbs (rosemary, thyme, oregano) and a pinch of salt and pepper.

  • 3

    Slice the bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and a sprinkle of herbs.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 6

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

  • 7

    Remove from the oven, let rest briefly, and 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 twist on classic baked chicken paired with a colorful medley of roasted vegetables. Tender herb-crusted chicken breast is elevated by the aromatic blend of rosemary and thyme, while a mix of bell pepper, zucchini, and cherry tomatoes lends freshness and vibrant color to the dish. Perfectly balanced for a nutritious meal that satisfies your protein needs without compromising flavor.

NUTRITION

393kcal
Protein
56.3g
Fat
11.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Rub the chicken with a mix of your chosen herbs (rosemary, thyme, oregano) and a pinch of salt and pepper.

  • 3

    Slice the bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and a sprinkle of herbs.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 6

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

  • 7

    Remove from the oven, let rest briefly, and serve warm.