Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor this vibrant dish featuring tender herb-crusted chicken breast complemented by a colorful medley of roasted rainbow vegetables and a side of fluffy quinoa. The aromatic herbs elevate the natural flavors, making each bite a delightful balance of savory and fresh tastes perfect for a wholesome dinner.

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NUTRITION

375kcal
Protein
37.5g
Fat
10.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Rainbow Vegetables

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs Mix

1 clove Garlic

1/2 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. In a small bowl, mix the fresh herbs, minced garlic, salt, and pepper along with a drizzle of olive oil.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Arrange the seasoned chicken breast on a baking sheet. Surround it with the mixed rainbow vegetables tossed lightly in olive oil, salt, and pepper.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare the cooked quinoa if not already done.

  • 7

    Plate the roasted chicken over a bed of quinoa and add the roasted vegetables on the side.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful meal.

Herb-Crusted Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor this vibrant dish featuring tender herb-crusted chicken breast complemented by a colorful medley of roasted rainbow vegetables and a side of fluffy quinoa. The aromatic herbs elevate the natural flavors, making each bite a delightful balance of savory and fresh tastes perfect for a wholesome dinner.

NUTRITION

375kcal
Protein
37.5g
Fat
10.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Rainbow Vegetables

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs Mix

1 clove Garlic

1/2 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. In a small bowl, mix the fresh herbs, minced garlic, salt, and pepper along with a drizzle of olive oil.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Arrange the seasoned chicken breast on a baking sheet. Surround it with the mixed rainbow vegetables tossed lightly in olive oil, salt, and pepper.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare the cooked quinoa if not already done.

  • 7

    Plate the roasted chicken over a bed of quinoa and add the roasted vegetables on the side.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful meal.