Name: Roasted Mixed Vegetable Medley with Grilled Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1 medium Red Bell Pepper; 1 medium Yellow Bell Pepper; 1/4 cup chopped Red Onion; 1 medium Zucchini; 1 tablespoon Olive Oil

Roasted Mixed Vegetable Medley with Grilled Chicken Breast

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

YOUR SOLIN GENERATED RECIPE

Roasted Mixed Vegetable Medley with Grilled Chicken Breast

A vibrant medley of roasted bell peppers, zucchini, and red onion, perfectly paired with a juicy, grilled chicken breast. This dish combines smoky grilled flavors with the natural sweetness of roasted vegetables for a satisfying and nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.8g

Fat

18.6g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/4 cup chopped Red Onion

1 medium Zucchini

1 tablespoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F.
2
Slice the red and yellow bell peppers into strips, chop the red onion, and cut the zucchini into rounds or half-moons for even roasting.
3
Toss the prepared vegetables in a bowl with olive oil, a pinch of salt, and your favorite herbs (such as thyme or rosemary) until evenly coated.
4
Spread the vegetables out on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
5
While the vegetables roast, season the chicken breast with salt, pepper, and any other preferred spices.
6
Heat a grill pan over medium-high heat and grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.
7
Slice the grilled chicken and serve it alongside the roasted mixed vegetable medley.