Roasted Eggplant, Zucchini, and Tomato with Fresh Herbs and Grilled Chicken

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

Roasted Eggplant, Zucchini, and Tomato with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Tomato with Fresh Herbs and Grilled Chicken

Enjoy a vibrant plate featuring succulent grilled chicken breast paired with a medley of oven-roasted eggplant, zucchini, and tomato, enhanced with a drizzle of olive oil and a sprinkle of fresh herbs. This dish is balanced in flavor and nutrition, perfect for a wholesome meal any time of day.

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NUTRITION

475kcal
Protein
39.1g
Fat
21.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Eggplant

1 cup sliced Zucchini

1 cup chopped Tomato

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Basil, Oregano)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and tomato into bite-sized pieces and place them in a mixing bowl.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to evenly coat.

  • 4

    Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Grill the chicken breast over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow to rest for a couple of minutes before slicing.

  • 7

    Combine the roasted vegetables with the sliced grilled chicken on a serving plate. Top with additional chopped fresh herbs as desired.

  • 8

    Serve warm and enjoy this balanced, nutrient-packed dish.

Roasted Eggplant, Zucchini, and Tomato with Fresh Herbs and Grilled Chicken

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

Roasted Eggplant, Zucchini, and Tomato with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Tomato with Fresh Herbs and Grilled Chicken

Enjoy a vibrant plate featuring succulent grilled chicken breast paired with a medley of oven-roasted eggplant, zucchini, and tomato, enhanced with a drizzle of olive oil and a sprinkle of fresh herbs. This dish is balanced in flavor and nutrition, perfect for a wholesome meal any time of day.

NUTRITION

475kcal
Protein
39.1g
Fat
21.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Eggplant

1 cup sliced Zucchini

1 cup chopped Tomato

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Basil, Oregano)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and tomato into bite-sized pieces and place them in a mixing bowl.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to evenly coat.

  • 4

    Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Grill the chicken breast over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow to rest for a couple of minutes before slicing.

  • 7

    Combine the roasted vegetables with the sliced grilled chicken on a serving plate. Top with additional chopped fresh herbs as desired.

  • 8

    Serve warm and enjoy this balanced, nutrient-packed dish.