Garlic-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.

Garlic-Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Chicken with Crispy Roasted Vegetables

Savor the comforting flavors of roasted chicken infused with garlic and fresh herbs, paired with a colorful medley of crispy roasted vegetables. A wholesome, satisfying dish with a delightful combination of tender protein and perfectly roasted veggies, lightly drizzled with olive oil and seasoned to perfection.

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NUTRITION

363kcal
Protein
37.4g
Fat
18g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1/4 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, half of the dried rosemary, and half of the dried thyme.

  • 3

    In a mixing bowl, combine the sliced red bell pepper, zucchini, diced carrot, and quartered red onion. Add the minced garlic, the remaining rosemary and thyme, a pinch of salt and pepper, and drizzle with olive oil. Toss to evenly coat the vegetables.

  • 4

    Place the seasoned chicken breast and the mixed vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread out in a single layer for crispiness.

  • 5

    Roast in the preheated oven for approximately 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly crispy at the edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Garlic-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.

Garlic-Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Chicken with Crispy Roasted Vegetables

Savor the comforting flavors of roasted chicken infused with garlic and fresh herbs, paired with a colorful medley of crispy roasted vegetables. A wholesome, satisfying dish with a delightful combination of tender protein and perfectly roasted veggies, lightly drizzled with olive oil and seasoned to perfection.

NUTRITION

363kcal
Protein
37.4g
Fat
18g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1/4 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, half of the dried rosemary, and half of the dried thyme.

  • 3

    In a mixing bowl, combine the sliced red bell pepper, zucchini, diced carrot, and quartered red onion. Add the minced garlic, the remaining rosemary and thyme, a pinch of salt and pepper, and drizzle with olive oil. Toss to evenly coat the vegetables.

  • 4

    Place the seasoned chicken breast and the mixed vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread out in a single layer for crispiness.

  • 5

    Roast in the preheated oven for approximately 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly crispy at the edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.