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 tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish is lightly dressed with olive oil and seasoned with a blend of fragrant herbs, achieving a perfect balance of robust flavors and wholesome goodness.

Try 7 days free, then $12.99 / mo.

NUTRITION

330kcal
Protein
38.6g
Fat
12g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Squash

1/4 cup Red Onion

1/2 tbsp Olive Oil

Herbs and Spices to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into evenly sized pieces. Toss the vegetables in a bowl with olive oil and a pinch of salt and pepper.

  • 4

    Place the seasoned chicken breast on a lined baking sheet and surround it with the mixed vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted 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 tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish is lightly dressed with olive oil and seasoned with a blend of fragrant herbs, achieving a perfect balance of robust flavors and wholesome goodness.

NUTRITION

330kcal
Protein
38.6g
Fat
12g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Squash

1/4 cup Red Onion

1/2 tbsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into evenly sized pieces. Toss the vegetables in a bowl with olive oil and a pinch of salt and pepper.

  • 4

    Place the seasoned chicken breast on a lined baking sheet and surround it with the mixed vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.