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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The chicken is lightly coated with almond flour and a blend of fresh herbs, then roasted to a golden finish. Complementing the savory main, the roasted vegetables add a sweet crunch and a pop of color, making every bite both visually stunning and nutritionally balanced.

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NUTRITION

405kcal
Protein
44.2g
Fat
20.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

2 tsp Olive Oil

1 Tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine almond flour, mixed herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and lightly coat it with the almond flour mixture, pressing gently to adhere.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into evenly sized pieces.

  • 5

    Place the chopped vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to combine.

  • 6

    Arrange the chicken breast on a lightly greased or parchment-lined baking sheet. Surround it with the seasoned vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 8

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

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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The chicken is lightly coated with almond flour and a blend of fresh herbs, then roasted to a golden finish. Complementing the savory main, the roasted vegetables add a sweet crunch and a pop of color, making every bite both visually stunning and nutritionally balanced.

NUTRITION

405kcal
Protein
44.2g
Fat
20.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Almond Flour

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

2 tsp Olive Oil

1 Tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine almond flour, mixed herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and lightly coat it with the almond flour mixture, pressing gently to adhere.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into evenly sized pieces.

  • 5

    Place the chopped vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to combine.

  • 6

    Arrange the chicken breast on a lightly greased or parchment-lined baking sheet. Surround it with the seasoned vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 8

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