Tender Herb-Roasted Chicken Breast with Simple Roasted Mixed Vegetables

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

Tender Herb-Roasted Chicken Breast with Simple Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken Breast with Simple Roasted Mixed Vegetables

Enjoy a classic, wholesome meal featuring a juicy herb-roasted chicken breast complemented by a colorful medley of roasted vegetables. Aromatic herbs and a drizzle of olive oil enhance the natural flavors to create a dish that's both satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

290kcal
Protein
37.5g
Fat
9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 tablespoon Olive Oil

1 medium Carrot

1 half medium Red Bell Pepper

1 half medium Zucchini

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Place the chicken breast on a lightly oiled baking sheet. Drizzle a small amount of olive oil over the chicken and season generously with salt, pepper, around with rosemary and thyme, and add the minced garlic.

  • 3

    In a mixing bowl, toss the chopped carrot, red bell pepper, and zucchini with the remaining olive oil, a pinch of salt, pepper, and a few extra thyme leaves if desired.

  • 4

    Arrange the vegetables around the chicken on the baking sheet to ensure even roasting.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Rest the chicken for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted vegetables.

Tender Herb-Roasted Chicken Breast with Simple Roasted Mixed Vegetables

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

Tender Herb-Roasted Chicken Breast with Simple Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken Breast with Simple Roasted Mixed Vegetables

Enjoy a classic, wholesome meal featuring a juicy herb-roasted chicken breast complemented by a colorful medley of roasted vegetables. Aromatic herbs and a drizzle of olive oil enhance the natural flavors to create a dish that's both satisfying and nourishing.

NUTRITION

290kcal
Protein
37.5g
Fat
9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 tablespoon Olive Oil

1 medium Carrot

1 half medium Red Bell Pepper

1 half medium Zucchini

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Place the chicken breast on a lightly oiled baking sheet. Drizzle a small amount of olive oil over the chicken and season generously with salt, pepper, around with rosemary and thyme, and add the minced garlic.

  • 3

    In a mixing bowl, toss the chopped carrot, red bell pepper, and zucchini with the remaining olive oil, a pinch of salt, pepper, and a few extra thyme leaves if desired.

  • 4

    Arrange the vegetables around the chicken on the baking sheet to ensure even roasting.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Rest the chicken for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted vegetables.