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

Savor a tender herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crunchy, flavorful coating elevates the lean protein, while the lightly seasoned vegetables provide a satisfying balance of sweetness and earthiness. Ideal for a hearty yet clean meal any time of day.

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NUTRITION

404kcal
Protein
49.9g
Fat
11.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

2 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping broccoli, slicing carrots, and julienning the red bell pepper. Toss them in a bowl with 1 tsp olive oil, salt, and pepper.

  • 3

    Place the vegetables on a baking sheet lined with parchment paper.

  • 4

    In a separate bowl, mix the whole wheat breadcrumbs with the chopped fresh herbs. Season lightly with salt and pepper.

  • 5

    Pat the chicken breast dry and press the breadcrumb-herb mixture evenly over the top of the chicken to form a crust.

  • 6

    Place the chicken breast on a separate baking dish or alongside the vegetables if space allows.

  • 7

    Bake 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 lightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve the herb-crusted chicken with the roasted vegetables.

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

Savor a tender herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The crunchy, flavorful coating elevates the lean protein, while the lightly seasoned vegetables provide a satisfying balance of sweetness and earthiness. Ideal for a hearty yet clean meal any time of day.

NUTRITION

404kcal
Protein
49.9g
Fat
11.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

2 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping broccoli, slicing carrots, and julienning the red bell pepper. Toss them in a bowl with 1 tsp olive oil, salt, and pepper.

  • 3

    Place the vegetables on a baking sheet lined with parchment paper.

  • 4

    In a separate bowl, mix the whole wheat breadcrumbs with the chopped fresh herbs. Season lightly with salt and pepper.

  • 5

    Pat the chicken breast dry and press the breadcrumb-herb mixture evenly over the top of the chicken to form a crust.

  • 6

    Place the chicken breast on a separate baking dish or alongside the vegetables if space allows.

  • 7

    Bake 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 lightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve the herb-crusted chicken with the roasted vegetables.