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 beautifully roasted chicken breast paired with a medley of crispy, herb-infused vegetables. The tender, juicy chicken is marinated with fresh herbs and a drizzle of olive oil, then perfectly roasted alongside vibrant red bell pepper, sweet carrots, zucchini, and red onion for a balanced and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
39.7g
Fat
18.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (14g)

Mixed Herbs & Spices to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub it with olive oil, salt, pepper, and your mix of fresh herbs.

  • 3

    Chop the carrot, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables with a light drizzle of olive oil, salt, pepper, and additional herbs.

  • 5

    Place the seasoned chicken breast in the center of the baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken 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 beautifully roasted chicken breast paired with a medley of crispy, herb-infused vegetables. The tender, juicy chicken is marinated with fresh herbs and a drizzle of olive oil, then perfectly roasted alongside vibrant red bell pepper, sweet carrots, zucchini, and red onion for a balanced and satisfying meal.

NUTRITION

424kcal
Protein
39.7g
Fat
18.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (14g)

Mixed Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub it with olive oil, salt, pepper, and your mix of fresh herbs.

  • 3

    Chop the carrot, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables with a light drizzle of olive oil, salt, pepper, and additional herbs.

  • 5

    Place the seasoned chicken breast in the center of the baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.