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 a perfectly roasted chicken breast infused with a bouquet of herbs, paired with a medley of crispy vegetables including broccoli, carrots, and zucchini. This dish offers a delightful balance of lean protein and vibrant, roasted flavors to satisfy your palate and fuel your body.

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NUTRITION

305kcal
Protein
43.7g
Fat
7.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 clove Garlic

Mixed Herbs (Rosemary & Thyme) to taste

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and rub the herb mixture evenly over it.

  • 4

    Chop the broccoli, carrot, and zucchini and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly crispy on the edges.

  • 7

    Allow the chicken to rest for a few minutes before slicing. Serve alongside the 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 a perfectly roasted chicken breast infused with a bouquet of herbs, paired with a medley of crispy vegetables including broccoli, carrots, and zucchini. This dish offers a delightful balance of lean protein and vibrant, roasted flavors to satisfy your palate and fuel your body.

NUTRITION

305kcal
Protein
43.7g
Fat
7.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 clove Garlic

Mixed Herbs (Rosemary & Thyme) to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and rub the herb mixture evenly over it.

  • 4

    Chop the broccoli, carrot, and zucchini and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly crispy on the edges.

  • 7

    Allow the chicken to rest for a few minutes before slicing. Serve alongside the roasted vegetables.