Fresh Herb-Roasted Chicken with Rainbow Vegetables

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

Fresh Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant, colorful plate featuring succulent herb-roasted chicken paired with a medley of crisp rainbow vegetables. Lightly drizzled with olive oil and tossed with fresh herbs, this dish offers a burst of freshness and flavor in every bite, making it a perfect balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
37.1g
Fat
18.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Yellow Bell Pepper

1 cup Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Oregano

2 cloves Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into even portions if necessary. Pat dry with a paper towel.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and thinly slice the red onion. Mince the garlic.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, salt, and pepper.

  • 5

    Place the chicken breast on the baking sheet. Drizzle a little olive oil over the chicken and season with salt, pepper, and the fresh herbs (rosemary, thyme, oregano).

  • 6

    Arrange the vegetables around the chicken on the baking sheet for even roasting.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Fresh Herb-Roasted Chicken with Rainbow Vegetables

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

Fresh Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant, colorful plate featuring succulent herb-roasted chicken paired with a medley of crisp rainbow vegetables. Lightly drizzled with olive oil and tossed with fresh herbs, this dish offers a burst of freshness and flavor in every bite, making it a perfect balanced meal.

NUTRITION

393kcal
Protein
37.1g
Fat
18.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Yellow Bell Pepper

1 cup Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Oregano

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into even portions if necessary. Pat dry with a paper towel.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and thinly slice the red onion. Mince the garlic.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, salt, and pepper.

  • 5

    Place the chicken breast on the baking sheet. Drizzle a little olive oil over the chicken and season with salt, pepper, and the fresh herbs (rosemary, thyme, oregano).

  • 6

    Arrange the vegetables around the chicken on the baking sheet for even roasting.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving.