Roasted Chicken and Crispy Roasted Vegetables

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

Roasted Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Crispy Roasted Vegetables

Savor a hearty dish featuring tender roasted chicken paired with a medley of crispy roasted vegetables. The chicken is seasoned simply with salt, pepper, and herbs to let its natural flavors shine through, while the vegetables—broccoli, red bell pepper, and zucchini—are tossed in olive oil and roasted until caramelized, delivering a satisfying crunch in every bite.

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NUTRITION

426kcal
Protein
42.1g
Fat
19.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

Salt, Pepper & Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and your choice of herbs.

  • 3

    In a bowl, combine broccoli florets, sliced red bell pepper, and sliced zucchini. Drizzle with olive oil and season with a little salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast and the seasoned vegetables on the baking sheet, ensuring the vegetables are spread out in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Roasted Chicken and Crispy Roasted Vegetables

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

Roasted Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Crispy Roasted Vegetables

Savor a hearty dish featuring tender roasted chicken paired with a medley of crispy roasted vegetables. The chicken is seasoned simply with salt, pepper, and herbs to let its natural flavors shine through, while the vegetables—broccoli, red bell pepper, and zucchini—are tossed in olive oil and roasted until caramelized, delivering a satisfying crunch in every bite.

NUTRITION

426kcal
Protein
42.1g
Fat
19.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

Salt, Pepper & Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and your choice of herbs.

  • 3

    In a bowl, combine broccoli florets, sliced red bell pepper, and sliced zucchini. Drizzle with olive oil and season with a little salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast and the seasoned vegetables on the baking sheet, ensuring the vegetables are spread out in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.