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

Enjoy a vibrant plate of herb-roasted chicken paired with a colorful medley of Mediterranean vegetables. The tender chicken breast is seasoned with aromatic herbs and roasted to perfection alongside red bell pepper, zucchini, red onion, and eggplant, finished with a light drizzle of olive oil. This satisfying dish offers a balance of lean protein and nutrient-rich vegetables, making it a wholesome choice for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
39.9g
Fat
11.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup cubed Eggplant

1/2 tbsp Extra Virgin Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet.

  • 3

    Season the chicken with salt, pepper, and mixed herbs.

  • 4

    Chop the red bell pepper, zucchini, red onion, and eggplant into bite-sized pieces.

  • 5

    Toss the vegetables with a drizzle of extra virgin olive oil, salt, pepper, and a sprinkle of mixed herbs in a bowl.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and serve.

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

Enjoy a vibrant plate of herb-roasted chicken paired with a colorful medley of Mediterranean vegetables. The tender chicken breast is seasoned with aromatic herbs and roasted to perfection alongside red bell pepper, zucchini, red onion, and eggplant, finished with a light drizzle of olive oil. This satisfying dish offers a balance of lean protein and nutrient-rich vegetables, making it a wholesome choice for any meal.

NUTRITION

349kcal
Protein
39.9g
Fat
11.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup cubed Eggplant

1/2 tbsp Extra Virgin Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet.

  • 3

    Season the chicken with salt, pepper, and mixed herbs.

  • 4

    Chop the red bell pepper, zucchini, red onion, and eggplant into bite-sized pieces.

  • 5

    Toss the vegetables with a drizzle of extra virgin olive oil, salt, pepper, and a sprinkle of mixed herbs in a bowl.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and serve.