Herb-Roasted Chicken with Colorful Roasted Vegetables

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

Herb-Roasted Chicken with Colorful Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Colorful Roasted Vegetables

Savor a wholesome plate featuring tender herb-roasted chicken paired with a vibrant medley of roasted red bell pepper, zucchini, and red onion. The dish is gently elevated by aromatic rosemary and thyme, with a drizzle of olive oil that brings all the flavors together into a comforting and balanced meal.

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NUTRITION

359kcal
Protein
35.6g
Fat
18.2g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of sea salt, black pepper, garlic powder, rosemary, and thyme.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted vegetable medley.

Herb-Roasted Chicken with Colorful Roasted Vegetables

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

Herb-Roasted Chicken with Colorful Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Colorful Roasted Vegetables

Savor a wholesome plate featuring tender herb-roasted chicken paired with a vibrant medley of roasted red bell pepper, zucchini, and red onion. The dish is gently elevated by aromatic rosemary and thyme, with a drizzle of olive oil that brings all the flavors together into a comforting and balanced meal.

NUTRITION

359kcal
Protein
35.6g
Fat
18.2g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Pinch of Sea Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of sea salt, black pepper, garlic powder, rosemary, and thyme.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted vegetable medley.