Name: Herb-Roasted Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (~170g); 1 medium Red Bell Pepper (~150g); 1 small Zucchini (~96g); 1/2 medium Red Onion (~50g); 2 tsp Olive Oil (~9g); 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy a hearty, flavorful dish featuring tender herb-roasted chicken paired with a medley of crispy roasted vegetables. The dish is beautifully seasoned with rosemary and thyme, offering a satisfying balance between juicy protein and perfectly caramelized veggies that make every bite a delight.

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NUTRITION

Protein

43.9g

Fat

9.5g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~150g)

1 small Zucchini (~96g)

1/2 medium Red Onion (~50g)

2 tsp Olive Oil (~9g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F (220°C).
2
Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped rosemary and thyme.
3
Cut the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil, salt, and pepper in a bowl.
4
Place the chicken breast and vegetables on a baking sheet lined with parchment paper, ensuring even spacing.
5
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.
6
Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.