Name: Herb-Roasted Chicken with Colorful Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 teaspoon Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 clove Garlic; Salt and Pepper to taste

Herb-Roasted Chicken with Colorful Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Colorful Roasted Vegetables

Savor a delightful mix of herb-infused roasted chicken paired with a vibrant medley of red bell pepper, zucchini, and red onion. Perfectly seasoned with rosemary, thyme, and garlic, this dish balances lean protein with nutritious vegetables for a meal that's as wholesome as it is flavorful.

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NUTRITION

Protein

38.9g

Fat

9.3g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a baking sheet, arrange diced red bell pepper, sliced zucchini, and red onion wedges.
3
Drizzle the vegetables with olive oil and season lightly with salt and pepper.
4
Place the chicken breast on the baking sheet among the vegetables.
5
Finely chop the garlic and garnish the chicken with it along with torn rosemary and thyme leaves.
6
Season the chicken with salt and pepper to taste.
7
Roast in the oven for about 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
8
Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.