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

Enjoy a savory and satisfying dish featuring tender herb-marinated chicken roasted to perfection alongside a colorful medley of crispy vegetables and a hint of nutty quinoa for added texture. The aromatic blend of rosemary and thyme elevates this balanced, wholesome meal, making it a perfect option for dinner that delights both the palate and the body.

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NUTRITION

332kcal
Protein
35g
Fat
11.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (red bell pepper, carrot, zucchini)

1/2 tbsp Olive Oil

1/4 cup Cooked Quinoa

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Place the chicken breast on a baking tray. In a bowl, toss the mixed vegetables with olive oil, salt, pepper, and a few leaves of the remaining herbs.

  • 4

    Spread the vegetables around the chicken on the baking tray.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Warm the cooked quinoa if needed, then serve the roasted chicken over a bed of quinoa with the crispy roasted vegetables on the side.

  • 7

    Garnish with extra fresh herbs if desired and enjoy your balanced, herb-infused 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

Enjoy a savory and satisfying dish featuring tender herb-marinated chicken roasted to perfection alongside a colorful medley of crispy vegetables and a hint of nutty quinoa for added texture. The aromatic blend of rosemary and thyme elevates this balanced, wholesome meal, making it a perfect option for dinner that delights both the palate and the body.

NUTRITION

332kcal
Protein
35g
Fat
11.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (red bell pepper, carrot, zucchini)

1/2 tbsp Olive Oil

1/4 cup Cooked Quinoa

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Place the chicken breast on a baking tray. In a bowl, toss the mixed vegetables with olive oil, salt, pepper, and a few leaves of the remaining herbs.

  • 4

    Spread the vegetables around the chicken on the baking tray.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Warm the cooked quinoa if needed, then serve the roasted chicken over a bed of quinoa with the crispy roasted vegetables on the side.

  • 7

    Garnish with extra fresh herbs if desired and enjoy your balanced, herb-infused meal.