Herb-Roasted Chicken with Crispy Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy succulent herb-roasted chicken paired with a colorful medley of crispy roasted vegetables, drizzled with a fragrant olive oil infusion. This dish harmonizes savory spices and natural sweetness from the vegetables, creating a satisfying balance perfect for a healthy dinner.

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NUTRITION

378kcal
Protein
38.5g
Fat
18g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli (156g)

1/2 cup diced Carrots (61g)

1 medium Red Bell Pepper (120g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, fresh rosemary, fresh thyme, and garlic powder.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    In a large bowl, toss broccoli, diced carrots, and red bell pepper with olive oil, and season lightly with salt and pepper.

  • 5

    Spread the vegetables evenly on a separate baking sheet.

  • 6

    Place both the chicken and the vegetable sheets in the oven. Roast the chicken for about 20-25 minutes or until the internal temperature reaches 165°F. Roast the vegetables for 18-20 minutes, stirring halfway through, to achieve a crispy texture.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken with a generous serving of the roasted vegetables and serve immediately.

Herb-Roasted Chicken with Crispy Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy succulent herb-roasted chicken paired with a colorful medley of crispy roasted vegetables, drizzled with a fragrant olive oil infusion. This dish harmonizes savory spices and natural sweetness from the vegetables, creating a satisfying balance perfect for a healthy dinner.

NUTRITION

378kcal
Protein
38.5g
Fat
18g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli (156g)

1/2 cup diced Carrots (61g)

1 medium Red Bell Pepper (120g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, fresh rosemary, fresh thyme, and garlic powder.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    In a large bowl, toss broccoli, diced carrots, and red bell pepper with olive oil, and season lightly with salt and pepper.

  • 5

    Spread the vegetables evenly on a separate baking sheet.

  • 6

    Place both the chicken and the vegetable sheets in the oven. Roast the chicken for about 20-25 minutes or until the internal temperature reaches 165°F. Roast the vegetables for 18-20 minutes, stirring halfway through, to achieve a crispy texture.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken with a generous serving of the roasted vegetables and serve immediately.