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.

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor the delightful flavors of tender herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish features a perfectly seasoned chicken breast complemented by caramelized bell peppers, zucchini, red onions, and carrots, lightly tossed in olive oil and fresh herbs. It's a satisfying, balanced meal that's as nutritious as it is delicious.

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NUTRITION

365kcal
Protein
40g
Fat
9.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, arrange the chicken breast and chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 3

    Drizzle olive oil over the vegetables, then add freshly chopped rosemary and thyme, and season with salt and black pepper. Toss the vegetables to evenly coat them in the oil and herbs.

  • 4

    Place the seasoned chicken breast on the baking sheet alongside the vegetables.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and have a crispy edge.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced herb-roasted chicken with a generous portion of the crispy roasted vegetables.

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.

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor the delightful flavors of tender herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish features a perfectly seasoned chicken breast complemented by caramelized bell peppers, zucchini, red onions, and carrots, lightly tossed in olive oil and fresh herbs. It's a satisfying, balanced meal that's as nutritious as it is delicious.

NUTRITION

365kcal
Protein
40g
Fat
9.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, arrange the chicken breast and chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 3

    Drizzle olive oil over the vegetables, then add freshly chopped rosemary and thyme, and season with salt and black pepper. Toss the vegetables to evenly coat them in the oil and herbs.

  • 4

    Place the seasoned chicken breast on the baking sheet alongside the vegetables.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and have a crispy edge.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced herb-roasted chicken with a generous portion of the crispy roasted vegetables.