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.

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy this delightful dish featuring tender herb-roasted chicken paired with a medley of crispy roasted vegetables. The succulent chicken infused with rosemary and thyme perfectly complements the caramelized sweetness of broccoli, carrots, and red bell pepper, all lightly tossed in olive oil for a burst of flavor.

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NUTRITION

332kcal
Protein
48.9g
Fat
9.4g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the dried herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it with half the olive oil and herb mixture.

  • 4

    Place the chicken on a baking sheet.

  • 5

    In a separate bowl, toss the broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing.

  • 9

    Serve the sliced chicken alongside the roasted vegetables and enjoy your balanced meal.

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.

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Enjoy this delightful dish featuring tender herb-roasted chicken paired with a medley of crispy roasted vegetables. The succulent chicken infused with rosemary and thyme perfectly complements the caramelized sweetness of broccoli, carrots, and red bell pepper, all lightly tossed in olive oil for a burst of flavor.

NUTRITION

332kcal
Protein
48.9g
Fat
9.4g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the dried herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it with half the olive oil and herb mixture.

  • 4

    Place the chicken on a baking sheet.

  • 5

    In a separate bowl, toss the broccoli, carrots, and red bell pepper with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing.

  • 9

    Serve the sliced chicken alongside the roasted vegetables and enjoy your balanced meal.