Name: Herb-Crusted Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (142g); 1 medium Zucchini (196g); 0.5 medium Red Bell Pepper (75g); 0.5 cup Cherry Tomatoes (75g); 0.25 small Red Onion (25g); 1 tsp Olive Oil (4.5g); 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 2 cloves Garlic; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Vegetables

Enjoy a savory and aromatic dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. Perfectly seasoned with fresh herbs, garlic, and a splash of olive oil, this meal delivers both flavor and nutrition in each bite.

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NUTRITION

Protein

44.6g

Fat

10.5g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Zucchini (196g)

0.5 medium Red Bell Pepper (75g)

0.5 cup Cherry Tomatoes (75g)

0.25 small Red Onion (25g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, salt, and pepper.
3
Pat the chicken breast dry with paper towels and rub the herb mixture evenly over the surface.
4
Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
5
Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
6
Place the seasoned chicken breast on the same baking sheet among the vegetables.
7
Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Allow the chicken to rest for a few minutes before slicing and serving with the roasted vegetables.