Herb-Roasted Chicken and Vegetable Twisted Savory Bread

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

Herb-Roasted Chicken and Vegetable Twisted Savory Bread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Twisted Savory Bread

Enjoy a vibrant twist on classic comfort with tender herb-roasted chicken, colorful roasted vegetables, and a savory, twisted spelt bread. This dish is thoughtfully assembled with aromatic rosemary and thyme for a delightful burst of flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

281kcal
Protein
32g
Fat
8.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

2 slices Whole Wheat Spelt Bread

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly grease a baking sheet with a bit of olive oil.

  • 2

    Season the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic. Arrange it on the baking sheet.

  • 3

    In a bowl, toss the zucchini and red bell pepper with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the seasoned vegetables on the baking sheet alongside the chicken.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, lightly toast the whole wheat spelt bread slices. Once toasted, gently twist them into a rustic, braided shape to enhance the presentation and help soak up the herb flavors.

  • 7

    Plate the dish by slicing the chicken and arranging it over the twisted bread with the roasted vegetables on the side. Garnish with an extra sprinkle of fresh rosemary if desired.

  • 8

    Serve warm and enjoy your flavorful, balanced meal.

Herb-Roasted Chicken and Vegetable Twisted Savory Bread

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

Herb-Roasted Chicken and Vegetable Twisted Savory Bread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Twisted Savory Bread

Enjoy a vibrant twist on classic comfort with tender herb-roasted chicken, colorful roasted vegetables, and a savory, twisted spelt bread. This dish is thoughtfully assembled with aromatic rosemary and thyme for a delightful burst of flavor in every bite.

NUTRITION

281kcal
Protein
32g
Fat
8.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

2 slices Whole Wheat Spelt Bread

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly grease a baking sheet with a bit of olive oil.

  • 2

    Season the chicken breast with salt, pepper, chopped rosemary, thyme, and minced garlic. Arrange it on the baking sheet.

  • 3

    In a bowl, toss the zucchini and red bell pepper with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the seasoned vegetables on the baking sheet alongside the chicken.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, lightly toast the whole wheat spelt bread slices. Once toasted, gently twist them into a rustic, braided shape to enhance the presentation and help soak up the herb flavors.

  • 7

    Plate the dish by slicing the chicken and arranging it over the twisted bread with the roasted vegetables on the side. Garnish with an extra sprinkle of fresh rosemary if desired.

  • 8

    Serve warm and enjoy your flavorful, balanced meal.