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

Enjoy a savory combination of herb-crusted baked chicken paired with a medley of vibrant roasted vegetables. This dish delivers a delightful balance of tender, juicy chicken infused with aromatic herbs and perfectly roasted zucchini, red bell pepper, and asparagus, finished with a light drizzle of olive oil.

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NUTRITION

336kcal
Protein
40.2g
Fat
11.8g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Zucchini, sliced

1 medium Red Bell Pepper, sliced

6 spears Asparagus

1 teaspoon Olive Oil (for vegetables)

0.5 teaspoon Olive Oil (for chicken)

1 tablespoon Mixed Herbs (thyme, rosemary, parsley)

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (204°C).

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and half of the mixed herbs. Drizzle with 0.5 teaspoon olive oil to help the herb crust adhere.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In a mixing bowl, toss the zucchini, red bell pepper, and asparagus with 1 teaspoon olive oil, remaining mixed herbs, salt, and pepper.

  • 5

    Spread the vegetables evenly on a separate baking sheet or around the chicken if space allows.

  • 6

    Bake the chicken for 20-25 minutes or until its internal temperature reaches 165°F (74°C), and the herbs form a light crust. Roast the vegetables for about 20 minutes until tender and slightly charred at the edges.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing.

  • 8

    Plate the sliced chicken breast alongside the roasted vegetables and serve warm.

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

Enjoy a savory combination of herb-crusted baked chicken paired with a medley of vibrant roasted vegetables. This dish delivers a delightful balance of tender, juicy chicken infused with aromatic herbs and perfectly roasted zucchini, red bell pepper, and asparagus, finished with a light drizzle of olive oil.

NUTRITION

336kcal
Protein
40.2g
Fat
11.8g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Zucchini, sliced

1 medium Red Bell Pepper, sliced

6 spears Asparagus

1 teaspoon Olive Oil (for vegetables)

0.5 teaspoon Olive Oil (for chicken)

1 tablespoon Mixed Herbs (thyme, rosemary, parsley)

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (204°C).

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and half of the mixed herbs. Drizzle with 0.5 teaspoon olive oil to help the herb crust adhere.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In a mixing bowl, toss the zucchini, red bell pepper, and asparagus with 1 teaspoon olive oil, remaining mixed herbs, salt, and pepper.

  • 5

    Spread the vegetables evenly on a separate baking sheet or around the chicken if space allows.

  • 6

    Bake the chicken for 20-25 minutes or until its internal temperature reaches 165°F (74°C), and the herbs form a light crust. Roast the vegetables for about 20 minutes until tender and slightly charred at the edges.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing.

  • 8

    Plate the sliced chicken breast alongside the roasted vegetables and serve warm.