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

Enjoy a vibrant plate of perfectly herb-roasted chicken paired with a colorful medley of bell pepper, zucchini, and red onion. This dish brings together the savory flavors of garlic and rosemary with a light drizzle of olive oil, making it a satisfying meal that’s both nutritious and delicious.

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NUTRITION

382kcal
Protein
37.8g
Fat
18.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a cutting board and pat dry with paper towels.

  • 3

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 4

    Brush the chicken breast evenly with the herb mixture.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

  • 6

    Arrange the chicken and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread around the chicken.

  • 7

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.

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

Enjoy a vibrant plate of perfectly herb-roasted chicken paired with a colorful medley of bell pepper, zucchini, and red onion. This dish brings together the savory flavors of garlic and rosemary with a light drizzle of olive oil, making it a satisfying meal that’s both nutritious and delicious.

NUTRITION

382kcal
Protein
37.8g
Fat
18.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a cutting board and pat dry with paper towels.

  • 3

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 4

    Brush the chicken breast evenly with the herb mixture.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

  • 6

    Arrange the chicken and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread around the chicken.

  • 7

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.