Herb-Crusted Baked Chicken with Roasted Mediterranean 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 Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Mediterranean Vegetables

Savor a vibrant plate of herb-crusted chicken paired with a colorful medley of roasted Mediterranean vegetables. The tender chicken, lightly coated in almond flour mixed with aromatic herbs, is baked to perfection and served alongside roasted bell peppers, zucchini, red onion, and cherry tomatoes drizzled with a hint of olive oil, creating a balanced and flavorful meal.

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NUTRITION

338kcal
Protein
36.6g
Fat
12.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Almond Flour

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

Herbs (Rosemary, Thyme) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a shallow dish, combine almond flour with chopped rosemary and thyme. Season the chicken breast lightly with salt and pepper.

  • 3

    Coat the chicken breast evenly with the almond flour mixture.

  • 4

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

  • 5

    In a separate bowl, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with a teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 8

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

Herb-Crusted Baked Chicken with Roasted Mediterranean 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 Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Mediterranean Vegetables

Savor a vibrant plate of herb-crusted chicken paired with a colorful medley of roasted Mediterranean vegetables. The tender chicken, lightly coated in almond flour mixed with aromatic herbs, is baked to perfection and served alongside roasted bell peppers, zucchini, red onion, and cherry tomatoes drizzled with a hint of olive oil, creating a balanced and flavorful meal.

NUTRITION

338kcal
Protein
36.6g
Fat
12.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Almond Flour

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

Herbs (Rosemary, Thyme) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a shallow dish, combine almond flour with chopped rosemary and thyme. Season the chicken breast lightly with salt and pepper.

  • 3

    Coat the chicken breast evenly with the almond flour mixture.

  • 4

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

  • 5

    In a separate bowl, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with a teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 8

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