Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

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

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

Savor this vibrant dish featuring a perfectly roasted herb-infused chicken breast paired with a colorful medley of Mediterranean vegetables. The chicken is seasoned with rosemary, thyme, and garlic powder for a warm, comforting flavor, while the red bell pepper, zucchini, eggplant, and red onion add a delightful crunch and natural sweetness. A drizzle of olive oil enhances the aroma and helps the vegetables roast to succulent perfection.

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NUTRITION

342kcal
Protein
46.0g
Fat
10.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 red bell pepper

1/2 medium zucchini

1/2 cup diced eggplant

1/4 medium red onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and the mixed dried herbs.

  • 3

    In a bowl, combine the diced red bell pepper, zucchini slices, eggplant cubes, and red onion. Drizzle with olive oil, and toss with a pinch of salt and additional herbs if desired.

  • 4

    Place the seasoned chicken breast in the center of a baking dish. Surround with the prepared vegetables in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken breast and serve alongside the roasted vegetables.

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

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

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Rainbow Mediterranean Vegetables

Savor this vibrant dish featuring a perfectly roasted herb-infused chicken breast paired with a colorful medley of Mediterranean vegetables. The chicken is seasoned with rosemary, thyme, and garlic powder for a warm, comforting flavor, while the red bell pepper, zucchini, eggplant, and red onion add a delightful crunch and natural sweetness. A drizzle of olive oil enhances the aroma and helps the vegetables roast to succulent perfection.

NUTRITION

342kcal
Protein
46.0g
Fat
10.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 red bell pepper

1/2 medium zucchini

1/2 cup diced eggplant

1/4 medium red onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and the mixed dried herbs.

  • 3

    In a bowl, combine the diced red bell pepper, zucchini slices, eggplant cubes, and red onion. Drizzle with olive oil, and toss with a pinch of salt and additional herbs if desired.

  • 4

    Place the seasoned chicken breast in the center of a baking dish. Surround with the prepared vegetables in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken breast and serve alongside the roasted vegetables.