Herb-Crusted Tender Chicken Breast with Roasted Vegetables

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

Herb-Crusted Tender Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Chicken Breast with Roasted Vegetables

Enjoy a savory and wholesome dish featuring a tender, herb-crusted chicken breast served alongside a colorful medley of roasted zucchini, red bell pepper, and red onion, finished with a light drizzle of olive oil and complemented by a side of fluffy quinoa. A satisfying meal that seamlessly blends protein and vibrant vegetables for a balanced, delicious dining experience.

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NUTRITION

367kcal
Protein
37.1g
Fat
10.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/3 cup Diced Zucchini (~55g)

1/3 cup Diced Red Bell Pepper (~50g)

1/3 cup Diced Red Onion (~40g)

1 tsp Olive Oil (~5g)

1/2 cup Cooked Quinoa (~93g)

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the chopped fresh herbs, minced garlic, and a pinch of salt and pepper to create the herb rub.

  • 3

    Pat the chicken breast dry and coat it evenly with the herb mixture.

  • 4

    Place the chicken on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, combine the diced zucchini, red bell pepper, and red onion. Drizzle with olive oil and season with a little salt and pepper.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

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

  • 8

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 9

    Plate the roasted chicken and vegetables alongside the quinoa, and serve warm.

Herb-Crusted Tender Chicken Breast with Roasted Vegetables

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

Herb-Crusted Tender Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Chicken Breast with Roasted Vegetables

Enjoy a savory and wholesome dish featuring a tender, herb-crusted chicken breast served alongside a colorful medley of roasted zucchini, red bell pepper, and red onion, finished with a light drizzle of olive oil and complemented by a side of fluffy quinoa. A satisfying meal that seamlessly blends protein and vibrant vegetables for a balanced, delicious dining experience.

NUTRITION

367kcal
Protein
37.1g
Fat
10.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/3 cup Diced Zucchini (~55g)

1/3 cup Diced Red Bell Pepper (~50g)

1/3 cup Diced Red Onion (~40g)

1 tsp Olive Oil (~5g)

1/2 cup Cooked Quinoa (~93g)

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the chopped fresh herbs, minced garlic, and a pinch of salt and pepper to create the herb rub.

  • 3

    Pat the chicken breast dry and coat it evenly with the herb mixture.

  • 4

    Place the chicken on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, combine the diced zucchini, red bell pepper, and red onion. Drizzle with olive oil and season with a little salt and pepper.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

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

  • 8

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 9

    Plate the roasted chicken and vegetables alongside the quinoa, and serve warm.