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 the vibrant medley of perfectly roasted chicken breast paired with a colorful array of Mediterranean vegetables, enhanced by fresh herbs and a drizzle of extra virgin olive oil. This dish balances lean protein and nutrient-rich veggies for a wholesome, satisfying meal.

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NUTRITION

333kcal
Protein
37.8g
Fat
13.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a baking tray lined with parchment paper.

  • 3

    Drizzle the chicken with 1 tsp of olive oil and season with salt, pepper, and chopped rosemary.

  • 4

    Chop the red bell pepper, zucchini, cherry tomatoes, and red onion. Toss with the remaining olive oil, salt, and pepper in a bowl.

  • 5

    Spread the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with 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 the vibrant medley of perfectly roasted chicken breast paired with a colorful array of Mediterranean vegetables, enhanced by fresh herbs and a drizzle of extra virgin olive oil. This dish balances lean protein and nutrient-rich veggies for a wholesome, satisfying meal.

NUTRITION

333kcal
Protein
37.8g
Fat
13.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a baking tray lined with parchment paper.

  • 3

    Drizzle the chicken with 1 tsp of olive oil and season with salt, pepper, and chopped rosemary.

  • 4

    Chop the red bell pepper, zucchini, cherry tomatoes, and red onion. Toss with the remaining olive oil, salt, and pepper in a bowl.

  • 5

    Spread the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.