Healthy Crispy Baked Chicken with Roasted Vegetables

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

Healthy Crispy Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Baked Chicken with Roasted Vegetables

Savor a delightfully crisp and tender baked chicken breast paired with a medley of vibrant roasted vegetables. This healthy dish delivers a satisfying crunch from a light panko coating while celebrating the natural flavors of broccoli, carrots, and bell peppers, making it a balanced and flavorful meal.

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NUTRITION

421kcal
Protein
48.5g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

20 g Panko Breadcrumbs

1 tsp Olive Oil

1 cup Broccoli Florets

1 medium Carrot

0.5 cup Red Bell Pepper

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Brush the chicken breast lightly with olive oil, then coat evenly with the breadcrumb mixture.

  • 4

    Place the coated chicken breast on one side of the baking sheet.

  • 5

    Prepare the vegetables by placing broccoli florets, sliced carrot, and red bell pepper on the other side of the sheet. Drizzle with any remaining olive oil, and season with salt and pepper.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (minimum internal temperature of 165°F) and the vegetables are tender with still a slight crisp.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Healthy Crispy Baked Chicken with Roasted Vegetables

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

Healthy Crispy Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Baked Chicken with Roasted Vegetables

Savor a delightfully crisp and tender baked chicken breast paired with a medley of vibrant roasted vegetables. This healthy dish delivers a satisfying crunch from a light panko coating while celebrating the natural flavors of broccoli, carrots, and bell peppers, making it a balanced and flavorful meal.

NUTRITION

421kcal
Protein
48.5g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

20 g Panko Breadcrumbs

1 tsp Olive Oil

1 cup Broccoli Florets

1 medium Carrot

0.5 cup Red Bell Pepper

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the panko breadcrumbs with a pinch of salt and pepper.

  • 3

    Brush the chicken breast lightly with olive oil, then coat evenly with the breadcrumb mixture.

  • 4

    Place the coated chicken breast on one side of the baking sheet.

  • 5

    Prepare the vegetables by placing broccoli florets, sliced carrot, and red bell pepper on the other side of the sheet. Drizzle with any remaining olive oil, and season with salt and pepper.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (minimum internal temperature of 165°F) and the vegetables are tender with still a slight crisp.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.