Crispy Herb-Crusted Chicken with Roasted Vegetables

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

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Savor the delightful combination of a crispy, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The golden, aromatic crust adds a burst of flavor and textural contrast to tender chicken and perfectly roasted bell peppers and zucchini, creating a meal that is both satisfying and nutritious.

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NUTRITION

328kcal
Protein
40.7g
Fat
12.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

1 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. In a shallow dish, combine the almond flour with the chopped fresh herbs, salt, and pepper.

  • 3

    Brush the chicken lightly with olive oil, then dredge in the herb and almond flour mixture until well coated on all sides.

  • 4

    Place the chicken breast on the baking sheet. Chop the red bell pepper into strips and slice half a zucchini into rounds, then arrange around the chicken.

  • 5

    Drizzle a little extra olive oil over the vegetables and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven 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 oven, let rest for a few minutes, then serve warm.

Crispy Herb-Crusted Chicken with Roasted Vegetables

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

Crispy Herb-Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken with Roasted Vegetables

Savor the delightful combination of a crispy, herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. The golden, aromatic crust adds a burst of flavor and textural contrast to tender chicken and perfectly roasted bell peppers and zucchini, creating a meal that is both satisfying and nutritious.

NUTRITION

328kcal
Protein
40.7g
Fat
12.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

1 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. In a shallow dish, combine the almond flour with the chopped fresh herbs, salt, and pepper.

  • 3

    Brush the chicken lightly with olive oil, then dredge in the herb and almond flour mixture until well coated on all sides.

  • 4

    Place the chicken breast on the baking sheet. Chop the red bell pepper into strips and slice half a zucchini into rounds, then arrange around the chicken.

  • 5

    Drizzle a little extra olive oil over the vegetables and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven 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 oven, let rest for a few minutes, then serve warm.