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 tender herb-crusted chicken paired with a colorful medley of roasted vegetables and a serving of light quinoa. The combination delivers a flavorful and balanced dish with aromatic herbs, perfectly roasted veggies, and lean protein that fits your nutritional targets.

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NUTRITION

320kcal
Protein
38.9g
Fat
9.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

Herbs & Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with chopped herbs, salt, and pepper to form a crust.

  • 3

    Place the chicken breast on a lightly greased baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, toss the zucchini, red bell pepper, and cherry tomatoes with the olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred.

  • 6

    If not already prepared, cook quinoa according to package instructions.

  • 7

    Plate the chicken alongside a serving of roasted vegetables and a side of quinoa. Enjoy your balanced meal!

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 tender herb-crusted chicken paired with a colorful medley of roasted vegetables and a serving of light quinoa. The combination delivers a flavorful and balanced dish with aromatic herbs, perfectly roasted veggies, and lean protein that fits your nutritional targets.

NUTRITION

320kcal
Protein
38.9g
Fat
9.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

Herbs & Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with chopped herbs, salt, and pepper to form a crust.

  • 3

    Place the chicken breast on a lightly greased baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, toss the zucchini, red bell pepper, and cherry tomatoes with the olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred.

  • 6

    If not already prepared, cook quinoa according to package instructions.

  • 7

    Plate the chicken alongside a serving of roasted vegetables and a side of quinoa. Enjoy your balanced meal!