Crispy Roasted Chicken with Herb Roasted Vegetables

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

Crispy Roasted Chicken with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Herb Roasted Vegetables

Enjoy a savory, crispy-skinned roasted chicken paired with a colorful medley of herb-infused vegetables. This dish features juicy, tender chicken breast seasoned to perfection and surrounded by a mix of broccoli, red bell pepper, zucchini, and carrots, all lightly tossed in olive oil and herbs, delivering a balanced and satisfying meal.

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NUTRITION

353kcal
Protein
34.2g
Fat
17.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup chopped Broccoli (~45g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/2 cup sliced Carrots (~61g)

3 tsp Olive Oil (~15g)

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs. Drizzle a small amount of olive oil over the chicken to help crisp the skin.

  • 3

    In a bowl, combine the broccoli, red bell pepper, zucchini, and carrots. Drizzle with the remaining olive oil and toss with additional herbs, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.

Crispy Roasted Chicken with Herb Roasted Vegetables

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

Crispy Roasted Chicken with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Herb Roasted Vegetables

Enjoy a savory, crispy-skinned roasted chicken paired with a colorful medley of herb-infused vegetables. This dish features juicy, tender chicken breast seasoned to perfection and surrounded by a mix of broccoli, red bell pepper, zucchini, and carrots, all lightly tossed in olive oil and herbs, delivering a balanced and satisfying meal.

NUTRITION

353kcal
Protein
34.2g
Fat
17.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup chopped Broccoli (~45g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/2 cup sliced Carrots (~61g)

3 tsp Olive Oil (~15g)

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs. Drizzle a small amount of olive oil over the chicken to help crisp the skin.

  • 3

    In a bowl, combine the broccoli, red bell pepper, zucchini, and carrots. Drizzle with the remaining olive oil and toss with additional herbs, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.