Roasted Chicken with Crispy Roasted Vegetables

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

Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Roasted Vegetables

A savory roasted chicken paired with a medley of crispy vegetables, lightly drizzled with olive oil and seasoned with just the right blend of herbs and spices. This meal offers a satisfying balance of lean protein and fresh, vibrant vegetables, perfect for a hearty dinner.

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NUTRITION

365kcal
Protein
46.6g
Fat
12.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (Skinless)

1 cup chopped Broccoli

1 medium Carrot, sliced

1/2 cup chopped Red Bell Pepper

1.5 teaspoons Olive Oil

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking sheet. Season both sides with salt, pepper, and your choice of dried herbs (such as rosemary or thyme).

  • 3

    In a bowl, combine the chopped broccoli, sliced carrot, and red bell pepper. Drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.

  • 4

    Spread the vegetables around the chicken on the baking sheet to ensure they roast evenly.

  • 5

    Place the baking sheet in the preheated oven. Roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy around the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve immediately.

Roasted Chicken with Crispy Roasted Vegetables

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

Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Roasted Vegetables

A savory roasted chicken paired with a medley of crispy vegetables, lightly drizzled with olive oil and seasoned with just the right blend of herbs and spices. This meal offers a satisfying balance of lean protein and fresh, vibrant vegetables, perfect for a hearty dinner.

NUTRITION

365kcal
Protein
46.6g
Fat
12.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (Skinless)

1 cup chopped Broccoli

1 medium Carrot, sliced

1/2 cup chopped Red Bell Pepper

1.5 teaspoons Olive Oil

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking sheet. Season both sides with salt, pepper, and your choice of dried herbs (such as rosemary or thyme).

  • 3

    In a bowl, combine the chopped broccoli, sliced carrot, and red bell pepper. Drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.

  • 4

    Spread the vegetables around the chicken on the baking sheet to ensure they roast evenly.

  • 5

    Place the baking sheet in the preheated oven. Roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy around the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve immediately.