Tender 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.

Tender Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor a perfectly roasted chicken breast infused with fresh herbs paired with a vibrant medley of roasted vegetables. This dish offers a wonderful balance of tender, juicy protein and satisfying, crispy veggies with aromatic herbs and a hint of olive oil to enhance the natural flavors.

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NUTRITION

515kcal
Protein
45.3g
Fat
17.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Red Potato

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1 tsp Mixed Fresh Herbs & Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Cube the red potato, carrot, zucchini, and red bell pepper into bite-sized pieces ensuring even cooking.

  • 3

    Place the vegetables in a mixing bowl, drizzle with olive oil, and sprinkle the mixed herbs and garlic powder over them. Toss until evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, stirring halfway through for even crispiness.

  • 5

    Meanwhile, season the chicken breast with a pinch of salt, pepper, and a light sprinkle of the remaining mixed herbs if desired.

  • 6

    Place the chicken breast on a separate baking tray and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) ensuring it remains tender and juicy.

  • 7

    Once done, remove both the chicken and vegetables from the oven. Let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced herb-roasted chicken alongside the crispy roasted vegetables for a balanced, flavorful meal.

Tender 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.

Tender Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor a perfectly roasted chicken breast infused with fresh herbs paired with a vibrant medley of roasted vegetables. This dish offers a wonderful balance of tender, juicy protein and satisfying, crispy veggies with aromatic herbs and a hint of olive oil to enhance the natural flavors.

NUTRITION

515kcal
Protein
45.3g
Fat
17.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Red Potato

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1 tsp Mixed Fresh Herbs & Garlic Powder

PREPARATION

  • 1

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

  • 2

    Cube the red potato, carrot, zucchini, and red bell pepper into bite-sized pieces ensuring even cooking.

  • 3

    Place the vegetables in a mixing bowl, drizzle with olive oil, and sprinkle the mixed herbs and garlic powder over them. Toss until evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, stirring halfway through for even crispiness.

  • 5

    Meanwhile, season the chicken breast with a pinch of salt, pepper, and a light sprinkle of the remaining mixed herbs if desired.

  • 6

    Place the chicken breast on a separate baking tray and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) ensuring it remains tender and juicy.

  • 7

    Once done, remove both the chicken and vegetables from the oven. Let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced herb-roasted chicken alongside the crispy roasted vegetables for a balanced, flavorful meal.