Herb-Roasted Chicken with Silky Braised Summer Vegetables

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

Herb-Roasted Chicken with Silky Braised Summer Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Silky Braised Summer Vegetables

Enjoy a beautifully balanced dish featuring succulent herb-roasted chicken paired with silky braised summer vegetables. The medley of zucchini, yellow squash, red bell pepper, and cherry tomatoes is gently simmered in olive oil with garlic and fresh herbs, creating a vibrant, flavorful plate that’s both satisfying and nutritious.

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NUTRITION

339kcal
Protein
42.8g
Fat
11.9g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Zucchini

1/2 cup chopped Yellow Squash

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Heat a skillet over medium-high heat with 1 teaspoon of olive oil and briefly sear the chicken until golden on each side, about 2 minutes per side.

  • 4

    Transfer the chicken to an oven-safe dish and roast in the preheated oven for 15-18 minutes or until fully cooked and the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the vegetables. In a medium saucepan, heat the remaining olive oil over medium heat.

  • 6

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 7

    Add the chopped zucchini, yellow squash, red bell pepper, and cherry tomatoes along with a sprinkle of salt and pepper.

  • 8

    Cover the saucepan and let the vegetables braise on low heat for 8-10 minutes until they are silky soft but still hold a bit of bite.

  • 9

    Once the chicken is done, let it rest for a few minutes before slicing. Serve the sliced chicken over a bed of the braised summer vegetables and garnish with the remaining fresh herbs.

Herb-Roasted Chicken with Silky Braised Summer Vegetables

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

Herb-Roasted Chicken with Silky Braised Summer Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Silky Braised Summer Vegetables

Enjoy a beautifully balanced dish featuring succulent herb-roasted chicken paired with silky braised summer vegetables. The medley of zucchini, yellow squash, red bell pepper, and cherry tomatoes is gently simmered in olive oil with garlic and fresh herbs, creating a vibrant, flavorful plate that’s both satisfying and nutritious.

NUTRITION

339kcal
Protein
42.8g
Fat
11.9g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Zucchini

1/2 cup chopped Yellow Squash

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Heat a skillet over medium-high heat with 1 teaspoon of olive oil and briefly sear the chicken until golden on each side, about 2 minutes per side.

  • 4

    Transfer the chicken to an oven-safe dish and roast in the preheated oven for 15-18 minutes or until fully cooked and the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the vegetables. In a medium saucepan, heat the remaining olive oil over medium heat.

  • 6

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 7

    Add the chopped zucchini, yellow squash, red bell pepper, and cherry tomatoes along with a sprinkle of salt and pepper.

  • 8

    Cover the saucepan and let the vegetables braise on low heat for 8-10 minutes until they are silky soft but still hold a bit of bite.

  • 9

    Once the chicken is done, let it rest for a few minutes before slicing. Serve the sliced chicken over a bed of the braised summer vegetables and garnish with the remaining fresh herbs.