Herb-Roasted Eggplant, Zucchini, and Bell Pepper with Tomatoes and Grilled Chicken

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

Herb-Roasted Eggplant, Zucchini, and Bell Pepper with Tomatoes and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant, Zucchini, and Bell Pepper with Tomatoes and Grilled Chicken

Savor a vibrant plate of herb-roasted eggplant, zucchini, bell pepper, and tomatoes, perfectly paired with a lean, herb-infused grilled chicken breast. This dish offers a delightful mix of tender, caramelized vegetables coupled with succulent chicken, delivering a harmonious balance of flavors that is as nutritious as it is delicious.

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NUTRITION

367kcal
Protein
47.2g
Fat
10.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Eggplant

100g Zucchini

100g Bell Pepper

100g Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice eggplant, zucchini, bell pepper, and tomatoes into evenly sized pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, fresh herbs, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and additional herbs if desired.

  • 6

    Heat a grill pan or skillet over medium-high heat. Grill the chicken breast for 5-6 minutes per side or until fully cooked, achieving a lovely char and internal temperature of 165°F.

  • 7

    Slice the grilled chicken and serve it atop a generous bed of the herb-roasted vegetables.

  • 8

    Enjoy your balanced, protein-packed meal!

Herb-Roasted Eggplant, Zucchini, and Bell Pepper with Tomatoes and Grilled Chicken

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

Herb-Roasted Eggplant, Zucchini, and Bell Pepper with Tomatoes and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant, Zucchini, and Bell Pepper with Tomatoes and Grilled Chicken

Savor a vibrant plate of herb-roasted eggplant, zucchini, bell pepper, and tomatoes, perfectly paired with a lean, herb-infused grilled chicken breast. This dish offers a delightful mix of tender, caramelized vegetables coupled with succulent chicken, delivering a harmonious balance of flavors that is as nutritious as it is delicious.

NUTRITION

367kcal
Protein
47.2g
Fat
10.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Eggplant

100g Zucchini

100g Bell Pepper

100g Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice eggplant, zucchini, bell pepper, and tomatoes into evenly sized pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, fresh herbs, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and additional herbs if desired.

  • 6

    Heat a grill pan or skillet over medium-high heat. Grill the chicken breast for 5-6 minutes per side or until fully cooked, achieving a lovely char and internal temperature of 165°F.

  • 7

    Slice the grilled chicken and serve it atop a generous bed of the herb-roasted vegetables.

  • 8

    Enjoy your balanced, protein-packed meal!