Crispy Whole Grain Chicken and Roasted Veggie Stack

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

Crispy Whole Grain Chicken and Roasted Veggie Stack

YOUR SOLIN GENERATED RECIPE

Crispy Whole Grain Chicken and Roasted Veggie Stack

Enjoy a nutritious and satisfying meal featuring a crispy, whole wheat panko-coated chicken breast served atop a colorful stack of roasted veggies. This dish balances tender, juicy chicken with lightly caramelized zucchini, red bell pepper, and red onion, all finished with a drizzle of extra virgin olive oil for a hint of richness.

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NUTRITION

387kcal
Protein
41.3g
Fat
11.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.25 cup Whole Wheat Panko

0.5 medium Zucchini

0.5 medium Red Bell Pepper

0.25 cup chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a cutting board and season lightly with salt and pepper (or your choice of spices).

  • 3

    Dredge the chicken evenly in whole wheat panko, pressing gently to adhere the crumbs.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in a bowl with the teaspoon of olive oil, along with a pinch of salt and pepper.

  • 5

    Arrange the seasoned veggies on a baking sheet in a single layer.

  • 6

    Place the panko-coated chicken breast on the same or a separate baking sheet. Roast both the chicken and veggies in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.

  • 7

    Once done, slice the roasted veggies and arrange them on top of the chicken breast to create a colorful stack.

  • 8

    Plate, garnish with a sprinkle of fresh herbs if desired, and enjoy your balanced, crispy, and nutritious meal.

Crispy Whole Grain Chicken and Roasted Veggie Stack

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

Crispy Whole Grain Chicken and Roasted Veggie Stack

YOUR SOLIN GENERATED RECIPE

Crispy Whole Grain Chicken and Roasted Veggie Stack

Enjoy a nutritious and satisfying meal featuring a crispy, whole wheat panko-coated chicken breast served atop a colorful stack of roasted veggies. This dish balances tender, juicy chicken with lightly caramelized zucchini, red bell pepper, and red onion, all finished with a drizzle of extra virgin olive oil for a hint of richness.

NUTRITION

387kcal
Protein
41.3g
Fat
11.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.25 cup Whole Wheat Panko

0.5 medium Zucchini

0.5 medium Red Bell Pepper

0.25 cup chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a cutting board and season lightly with salt and pepper (or your choice of spices).

  • 3

    Dredge the chicken evenly in whole wheat panko, pressing gently to adhere the crumbs.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in a bowl with the teaspoon of olive oil, along with a pinch of salt and pepper.

  • 5

    Arrange the seasoned veggies on a baking sheet in a single layer.

  • 6

    Place the panko-coated chicken breast on the same or a separate baking sheet. Roast both the chicken and veggies in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.

  • 7

    Once done, slice the roasted veggies and arrange them on top of the chicken breast to create a colorful stack.

  • 8

    Plate, garnish with a sprinkle of fresh herbs if desired, and enjoy your balanced, crispy, and nutritious meal.