Herb-Crusted Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor a deliciously seasoned chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This vibrant dish boasts a perfect balance of lean protein and fresh vegetables, all brought together by a drizzle of olive oil for a light, satisfying meal.

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NUTRITION

300kcal
Protein
33.8g
Fat
10.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Chicken Breast

0.5 cup Red Bell Pepper

0.5 cup Yellow Bell Pepper

0.5 cup Zucchini

0.5 cup Red Onion

1.5 tsp Olive Oil

Herbs and Spices (Thyme, Rosemary, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

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

  • 3

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

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor a deliciously seasoned chicken breast encrusted with aromatic herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This vibrant dish boasts a perfect balance of lean protein and fresh vegetables, all brought together by a drizzle of olive oil for a light, satisfying meal.

NUTRITION

300kcal
Protein
33.8g
Fat
10.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Chicken Breast

0.5 cup Red Bell Pepper

0.5 cup Yellow Bell Pepper

0.5 cup Zucchini

0.5 cup Red Onion

1.5 tsp Olive Oil

Herbs and Spices (Thyme, Rosemary, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

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

  • 3

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

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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