Name: Herb-Crusted Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1 medium Red Bell Pepper; 1 medium Green Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 tsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 1/2 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Rainbow Vegetables

Savor a beautifully balanced dish featuring tender, herb-infused chicken paired with a vibrant medley of roasted rainbow vegetables. The aroma of rosemary and thyme elevates this meal, making it a satisfying option for any time of the day.

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NUTRITION

Protein

36.1g

Fat

9.6g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 425°F.
2
Pat the chicken breast dry and lightly season with salt, pepper, fresh rosemary, fresh thyme, and garlic powder.
3
Arrange the chicken breast on a baking sheet lined with parchment paper.
4
Chop the red and green bell peppers, zucchini, and red onion into bite-sized pieces.
5
Toss the vegetables with olive oil, a pinch of salt, and additional herbs if desired.
6
Spread the vegetables around the chicken on the baking sheet.
7
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Remove from the oven, let rest for a few minutes, then serve and enjoy.