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

Enjoy a colorful plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables and a side of fluffy quinoa. This dish features tender chicken breast seasoned with fragrant rosemary and thyme, roasted to perfection alongside sweet bell peppers, zucchini, and carrots, making every bite a delightful mix of textures and flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
38.2g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Dried Rosemary

1 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together the dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken breast on a lightly greased baking sheet.

  • 5

    In a separate bowl, toss the sliced red bell pepper, zucchini, and carrot with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Meanwhile, prepare the cooked quinoa if not already done.

  • 9

    Serve the herb-crusted chicken alongside the roasted rainbow vegetables and a side of quinoa.

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

Enjoy a colorful plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables and a side of fluffy quinoa. This dish features tender chicken breast seasoned with fragrant rosemary and thyme, roasted to perfection alongside sweet bell peppers, zucchini, and carrots, making every bite a delightful mix of textures and flavors.

NUTRITION

368kcal
Protein
38.2g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Dried Rosemary

1 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together the dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken breast on a lightly greased baking sheet.

  • 5

    In a separate bowl, toss the sliced red bell pepper, zucchini, and carrot with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Meanwhile, prepare the cooked quinoa if not already done.

  • 9

    Serve the herb-crusted chicken alongside the roasted rainbow vegetables and a side of quinoa.