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 balanced plate of herb-infused roasted chicken paired with a colorful medley of crispy roasted vegetables. The tender chicken is perfectly seasoned with rosemary, thyme, and garlic powder, while the vegetables—red bell pepper, zucchini, and red onion—are lightly coated in olive oil and roasted until their natural sweetness peaks. This dish offers a delightful blend of lean protein and fresh veggies, making it an ideal, satisfying meal for any time of day.

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NUTRITION

354kcal
Protein
36.4g
Fat
13.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper, diced

1 cup Zucchini, sliced

1/2 medium Red Onion, sliced

2 teaspoons Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 3

    Place the chicken breast on a lightly greased baking sheet or in a baking dish.

  • 4

    In a mixing bowl, toss the diced red bell pepper, sliced zucchini, and red onion with 2 teaspoons of olive oil and a pinch of salt and pepper.

  • 5

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 6

    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.

  • 7

    Let the chicken rest for a few minutes before slicing and serving 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 balanced plate of herb-infused roasted chicken paired with a colorful medley of crispy roasted vegetables. The tender chicken is perfectly seasoned with rosemary, thyme, and garlic powder, while the vegetables—red bell pepper, zucchini, and red onion—are lightly coated in olive oil and roasted until their natural sweetness peaks. This dish offers a delightful blend of lean protein and fresh veggies, making it an ideal, satisfying meal for any time of day.

NUTRITION

354kcal
Protein
36.4g
Fat
13.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper, diced

1 cup Zucchini, sliced

1/2 medium Red Onion, sliced

2 teaspoons Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 3

    Place the chicken breast on a lightly greased baking sheet or in a baking dish.

  • 4

    In a mixing bowl, toss the diced red bell pepper, sliced zucchini, and red onion with 2 teaspoons of olive oil and a pinch of salt and pepper.

  • 5

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 6

    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.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.