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 wholesome meal featuring tender herb-infused roasted chicken paired with an array of crispy roasted vegetables. The medley of broccoli, carrots, and red bell pepper is lightly tossed in olive oil and herbs for a burst of flavor and a delightful crunch, making this dish a nourishing choice for a balanced dinner.

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NUTRITION

426kcal
Protein
46.8g
Fat
19.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 unit Red Bell Pepper

1 tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with paper towels. Brush it lightly with olive oil and season with mixed herbs, salt, and pepper.

  • 3

    Chop the broccoli into florets, slice the carrot into sticks, and cut the red bell pepper into strips.

  • 4

    Toss the vegetables with a drizzle of olive oil, a pinch of mixed herbs, and a sprinkle of salt and pepper on a baking sheet.

  • 5

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

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crisp-tender with a slight char.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

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 wholesome meal featuring tender herb-infused roasted chicken paired with an array of crispy roasted vegetables. The medley of broccoli, carrots, and red bell pepper is lightly tossed in olive oil and herbs for a burst of flavor and a delightful crunch, making this dish a nourishing choice for a balanced dinner.

NUTRITION

426kcal
Protein
46.8g
Fat
19.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 unit Red Bell Pepper

1 tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with paper towels. Brush it lightly with olive oil and season with mixed herbs, salt, and pepper.

  • 3

    Chop the broccoli into florets, slice the carrot into sticks, and cut the red bell pepper into strips.

  • 4

    Toss the vegetables with a drizzle of olive oil, a pinch of mixed herbs, and a sprinkle of salt and pepper on a baking sheet.

  • 5

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

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crisp-tender with a slight char.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.