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 succulent herb-roasted chicken paired with a medley of crispy roasted vegetables and a side of fluffy quinoa. This dish delivers a comforting blend of aromatic herbs, a delightful crunch from the veggies, and a balanced profile that supports your health and fitness goals.

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NUTRITION

389kcal
Protein
40.9g
Fat
10.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (60g)

1/4 cup sliced Red Onion (40g)

1 tsp Olive Oil (5g)

1/2 cup cooked Quinoa (93g)

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

1 clove minced Garlic

Salt & Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the chopped rosemary, thyme, and minced garlic with a pinch of salt and pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Rub the herb mixture evenly over the chicken.

  • 4

    In a separate bowl, toss the diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

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

  • 7

    While the chicken and vegetables are roasting, prepare quinoa as per package instructions if not already cooked.

  • 8

    Plate the herb-roasted chicken with a serving of crispy roasted vegetables and a side of quinoa.

  • 9

    Enjoy your balanced, hearty meal!

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 succulent herb-roasted chicken paired with a medley of crispy roasted vegetables and a side of fluffy quinoa. This dish delivers a comforting blend of aromatic herbs, a delightful crunch from the veggies, and a balanced profile that supports your health and fitness goals.

NUTRITION

389kcal
Protein
40.9g
Fat
10.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (60g)

1/4 cup sliced Red Onion (40g)

1 tsp Olive Oil (5g)

1/2 cup cooked Quinoa (93g)

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

1 clove minced Garlic

Salt & Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the chopped rosemary, thyme, and minced garlic with a pinch of salt and pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Rub the herb mixture evenly over the chicken.

  • 4

    In a separate bowl, toss the diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

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

  • 7

    While the chicken and vegetables are roasting, prepare quinoa as per package instructions if not already cooked.

  • 8

    Plate the herb-roasted chicken with a serving of crispy roasted vegetables and a side of quinoa.

  • 9

    Enjoy your balanced, hearty meal!