Herb-Roasted Chicken with Rainbow Mediterranean Vegetables

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

Herb-Roasted Chicken with Rainbow Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Mediterranean Vegetables

Savor a perfectly roasted chicken breast paired with a colorful medley of Mediterranean vegetables. This dish features tender chicken infused with fragrant herbs and garlic, accompanied by sweet bell peppers, zucchini, cherry tomatoes, and eggplant, all lightly roasted in a touch of olive oil. A vibrant and satisfying meal that balances lean protein with fresh, nutrient-rich vegetables.

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NUTRITION

338kcal
Protein
40.1g
Fat
9.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

½ cup Cherry Tomatoes

½ cup Eggplant

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the olive oil, chopped rosemary, thyme, and minced garlic. Season with salt and black pepper.

  • 3

    Brush the chicken breast with half of the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, eggplant, and cherry tomatoes into bite-sized pieces, and toss them with the remaining herb mixture.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.

Herb-Roasted Chicken with Rainbow Mediterranean Vegetables

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

Herb-Roasted Chicken with Rainbow Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Mediterranean Vegetables

Savor a perfectly roasted chicken breast paired with a colorful medley of Mediterranean vegetables. This dish features tender chicken infused with fragrant herbs and garlic, accompanied by sweet bell peppers, zucchini, cherry tomatoes, and eggplant, all lightly roasted in a touch of olive oil. A vibrant and satisfying meal that balances lean protein with fresh, nutrient-rich vegetables.

NUTRITION

338kcal
Protein
40.1g
Fat
9.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

½ cup Cherry Tomatoes

½ cup Eggplant

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine the olive oil, chopped rosemary, thyme, and minced garlic. Season with salt and black pepper.

  • 3

    Brush the chicken breast with half of the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, eggplant, and cherry tomatoes into bite-sized pieces, and toss them with the remaining herb mixture.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.