Herb-Roasted Chicken with Rainbow Vegetables

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

Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion. This dish is lightly drizzled with extra virgin olive oil and accented with a hint of fresh rosemary, delivering a wholesome, balanced meal that’s as visually appealing as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
35.8g
Fat
14.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/4 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast in a baking dish and season with freshly cracked black pepper, salt, and a couple of rosemary sprigs.

  • 3

    In a separate bowl, combine the chopped red and yellow bell peppers, zucchini, and red onion with the extra virgin olive oil. Toss gently to coat evenly.

  • 4

    Spread the vegetable mixture around the chicken in the baking dish.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 7

    To serve, slice the roasted chicken and plate it on a bed of cooked quinoa with a generous serving of the roasted rainbow vegetables.

  • 8

    Garnish with a fresh rosemary sprig for an extra burst of herbaceous flavor.

Herb-Roasted Chicken with Rainbow Vegetables

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

Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion. This dish is lightly drizzled with extra virgin olive oil and accented with a hint of fresh rosemary, delivering a wholesome, balanced meal that’s as visually appealing as it is nutritious.

NUTRITION

369kcal
Protein
35.8g
Fat
14.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/4 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast in a baking dish and season with freshly cracked black pepper, salt, and a couple of rosemary sprigs.

  • 3

    In a separate bowl, combine the chopped red and yellow bell peppers, zucchini, and red onion with the extra virgin olive oil. Toss gently to coat evenly.

  • 4

    Spread the vegetable mixture around the chicken in the baking dish.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 7

    To serve, slice the roasted chicken and plate it on a bed of cooked quinoa with a generous serving of the roasted rainbow vegetables.

  • 8

    Garnish with a fresh rosemary sprig for an extra burst of herbaceous flavor.