Herb-Crusted Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor tender herb-crusted chicken paired with a medley of vibrant roasted vegetables. The juicy chicken is infused with aromatic rosemary, thyme, garlic, and lemon zest, while the fresh zucchini, red bell pepper, red onion, and carrot come together for a colorful, nutrient-packed side. A light drizzle of olive oil brings everything together for a well-balanced, flavorful meal perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
38.8g
Fat
9.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 medium Carrot

1 tsp Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder, Lemon Zest)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and pat dry the chicken breast. Season both sides generously with rosemary, thyme, garlic powder, and a pinch of lemon zest.

  • 3

    Lightly coat the chicken with a small drizzle of olive oil.

  • 4

    Chop the zucchini, red bell pepper, red onion, and carrot into bite-sized pieces and place them in a bowl.

  • 5

    Toss the vegetables with a bit of olive oil, salt, and pepper.

  • 6

    Arrange the seasoned chicken breast on a baking tray and spread the vegetables around it.

  • 7

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

  • 8

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

Herb-Crusted Baked Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Savor tender herb-crusted chicken paired with a medley of vibrant roasted vegetables. The juicy chicken is infused with aromatic rosemary, thyme, garlic, and lemon zest, while the fresh zucchini, red bell pepper, red onion, and carrot come together for a colorful, nutrient-packed side. A light drizzle of olive oil brings everything together for a well-balanced, flavorful meal perfect for dinner.

NUTRITION

357kcal
Protein
38.8g
Fat
9.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion

1 medium Carrot

1 tsp Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder, Lemon Zest)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and pat dry the chicken breast. Season both sides generously with rosemary, thyme, garlic powder, and a pinch of lemon zest.

  • 3

    Lightly coat the chicken with a small drizzle of olive oil.

  • 4

    Chop the zucchini, red bell pepper, red onion, and carrot into bite-sized pieces and place them in a bowl.

  • 5

    Toss the vegetables with a bit of olive oil, salt, and pepper.

  • 6

    Arrange the seasoned chicken breast on a baking tray and spread the vegetables around it.

  • 7

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

  • 8

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