Spiced Roasted Chicken with Roasted Vegetables

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

Spiced Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Roasted Chicken with Roasted Vegetables

Savor a perfectly spiced roasted chicken breast paired with a medley of caramelized vegetables. The dish features a lean protein punch complemented by the natural sweetness and earthiness of roasted carrots, zucchini, and red bell pepper, finished with a hint of extra virgin olive oil and spices to enhance its aroma and flavor.

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NUTRITION

374kcal
Protein
47.3g
Fat
11.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Paprika

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together paprika, cumin, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the spice mixture evenly over it.

  • 4

    Cut the carrot into sticks, slice the zucchini, and cut the red bell pepper into strips. Toss the vegetables in a bowl with the remaining spice mix and drizzle with olive oil.

  • 5

    Place the chicken breast and vegetables on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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

Spiced Roasted Chicken with Roasted Vegetables

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

Spiced Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Roasted Chicken with Roasted Vegetables

Savor a perfectly spiced roasted chicken breast paired with a medley of caramelized vegetables. The dish features a lean protein punch complemented by the natural sweetness and earthiness of roasted carrots, zucchini, and red bell pepper, finished with a hint of extra virgin olive oil and spices to enhance its aroma and flavor.

NUTRITION

374kcal
Protein
47.3g
Fat
11.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Paprika

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together paprika, cumin, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the spice mixture evenly over it.

  • 4

    Cut the carrot into sticks, slice the zucchini, and cut the red bell pepper into strips. Toss the vegetables in a bowl with the remaining spice mix and drizzle with olive oil.

  • 5

    Place the chicken breast and vegetables on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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