Roasted Zucchini, Eggplant, and Bell Pepper Medley

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

Roasted Zucchini, Eggplant, and Bell Pepper Medley

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini, Eggplant, and Bell Pepper Medley

Enjoy a vibrant medley of roasted zucchini, eggplant, and bell pepper, elevated with a drizzle of olive oil and aromatic seasonings. Topped with succulent grilled chicken breast, this dish marries tender vegetables with lean protein for a colorful, satisfying plate perfect for any meal time.

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NUTRITION

401kcal
Protein
38.9g
Fat
18.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Zucchini (~124g)

1 cup cubed Eggplant (~99g)

1 cup sliced Red Bell Pepper (~92g)

1 tablespoon Olive Oil

4 ounces Grilled Chicken Breast (~113g)

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, combine the sliced zucchini, cubed eggplant, and sliced red bell pepper. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss well to evenly coat the vegetables.

  • 3

    Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until they become tender and start to brown.

  • 5

    While the vegetables roast, prepare the grilled chicken breast. Season lightly with salt and pepper and grill over medium heat for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

  • 6

    Slice the grilled chicken breast into strips.

  • 7

    Plate the roasted vegetable medley and top with the sliced grilled chicken. Serve warm.

Roasted Zucchini, Eggplant, and Bell Pepper Medley

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

Roasted Zucchini, Eggplant, and Bell Pepper Medley

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini, Eggplant, and Bell Pepper Medley

Enjoy a vibrant medley of roasted zucchini, eggplant, and bell pepper, elevated with a drizzle of olive oil and aromatic seasonings. Topped with succulent grilled chicken breast, this dish marries tender vegetables with lean protein for a colorful, satisfying plate perfect for any meal time.

NUTRITION

401kcal
Protein
38.9g
Fat
18.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Zucchini (~124g)

1 cup cubed Eggplant (~99g)

1 cup sliced Red Bell Pepper (~92g)

1 tablespoon Olive Oil

4 ounces Grilled Chicken Breast (~113g)

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, combine the sliced zucchini, cubed eggplant, and sliced red bell pepper. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss well to evenly coat the vegetables.

  • 3

    Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until they become tender and start to brown.

  • 5

    While the vegetables roast, prepare the grilled chicken breast. Season lightly with salt and pepper and grill over medium heat for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

  • 6

    Slice the grilled chicken breast into strips.

  • 7

    Plate the roasted vegetable medley and top with the sliced grilled chicken. Serve warm.