Herb-Roasted Chicken with Roasted Alkaline Vegetables

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

Herb-Roasted Chicken with Roasted Alkaline Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Alkaline Vegetables

Enjoy a perfectly roasted chicken breast paired with a vibrant medley of alkaline vegetables. This dish is lightly seasoned with fragrant rosemary and thyme, then roasted to tender perfection, delivering a satisfying balance of flavors and textures ideal for a nutritious and energizing meal.

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NUTRITION

378kcal
Protein
39g
Fat
18.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

100 grams Broccoli

100 grams Red Bell Pepper

1 tablespoon Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season both sides generously with salt and pepper.

  • 3

    In a small bowl, mix the olive oil with minced garlic, finely chopped rosemary, and thyme leaves.

  • 4

    Brush the chicken breast with the herb and garlic olive oil mixture.

  • 5

    Cut broccoli and red bell pepper into bite-sized pieces and toss them in the remaining olive oil mixture. Season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Herb-Roasted Chicken with Roasted Alkaline Vegetables

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

Herb-Roasted Chicken with Roasted Alkaline Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Alkaline Vegetables

Enjoy a perfectly roasted chicken breast paired with a vibrant medley of alkaline vegetables. This dish is lightly seasoned with fragrant rosemary and thyme, then roasted to tender perfection, delivering a satisfying balance of flavors and textures ideal for a nutritious and energizing meal.

NUTRITION

378kcal
Protein
39g
Fat
18.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

100 grams Broccoli

100 grams Red Bell Pepper

1 tablespoon Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season both sides generously with salt and pepper.

  • 3

    In a small bowl, mix the olive oil with minced garlic, finely chopped rosemary, and thyme leaves.

  • 4

    Brush the chicken breast with the herb and garlic olive oil mixture.

  • 5

    Cut broccoli and red bell pepper into bite-sized pieces and toss them in the remaining olive oil mixture. Season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.