Herb-Roasted Chicken and Crispy Roasted Vegetables

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

Herb-Roasted Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Roasted Vegetables

Enjoy a wholesome, flavor-packed meal featuring succulent herb-roasted chicken paired with a medley of crispy roasted vegetables and a side of nutty quinoa. The chicken is infused with aromatic rosemary and thyme, while colorful bell peppers, zucchini, and red onions are roasted to tender perfection. This dish is both nourishing and satisfying, striking the perfect balance of lean protein, vibrant vegetables, and a hearty whole grain.

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NUTRITION

358kcal
Protein
36.8g
Fat
10.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast on a small baking sheet. Drizzle with a little olive oil, and season with salt, pepper, fresh thyme, and rosemary.

  • 3

    In a separate bowl, combine the chopped red bell pepper, sliced zucchini, and red onion. Toss with a touch of olive oil, salt, and pepper.

  • 4

    Lay the vegetables on a baking tray in a single layer. Roast them in the oven alongside the chicken.

  • 5

    Roast the chicken and vegetables for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crisp.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa if it isn’t already cooked.

  • 7

    Plate the roasted chicken, vegetables, and a side of quinoa. Garnish with additional fresh thyme or rosemary if desired, and serve warm.

Herb-Roasted Chicken and Crispy Roasted Vegetables

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

Herb-Roasted Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Roasted Vegetables

Enjoy a wholesome, flavor-packed meal featuring succulent herb-roasted chicken paired with a medley of crispy roasted vegetables and a side of nutty quinoa. The chicken is infused with aromatic rosemary and thyme, while colorful bell peppers, zucchini, and red onions are roasted to tender perfection. This dish is both nourishing and satisfying, striking the perfect balance of lean protein, vibrant vegetables, and a hearty whole grain.

NUTRITION

358kcal
Protein
36.8g
Fat
10.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast on a small baking sheet. Drizzle with a little olive oil, and season with salt, pepper, fresh thyme, and rosemary.

  • 3

    In a separate bowl, combine the chopped red bell pepper, sliced zucchini, and red onion. Toss with a touch of olive oil, salt, and pepper.

  • 4

    Lay the vegetables on a baking tray in a single layer. Roast them in the oven alongside the chicken.

  • 5

    Roast the chicken and vegetables for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crisp.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa if it isn’t already cooked.

  • 7

    Plate the roasted chicken, vegetables, and a side of quinoa. Garnish with additional fresh thyme or rosemary if desired, and serve warm.