Herb-Roasted Chicken Breast with Roasted Vegetables and Fresh Fruit

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

Herb-Roasted Chicken Breast with Roasted Vegetables and Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and Fresh Fruit

Savor the hearty yet light flavors of this herb-roasted chicken breast paired with a colorful medley of roasted vegetables and a side of fresh mixed berries, complemented by a crisp slice of sourdough toast. This dish brings together robust herbs and gentle roasting to elevate the natural sweetness and texture of each ingredient for a balanced, satisfying dinner.

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NUTRITION

365kcal
Protein
37.5g
Fat
9.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Carrot, Zucchini, Bell Pepper)

1 tsp Extra Virgin Olive Oil

1.5 slices Sourdough Bread

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with your favorite herbs (such as rosemary, thyme, salt, and pepper).

  • 3

    Toss the mixed vegetables with a teaspoon of extra virgin olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking tray and surround it with the vegetables.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, toast the sourdough bread until golden.

  • 7

    Plate the roasted chicken and vegetables alongside the toast, and serve with a side of fresh mixed berries for a touch of natural sweetness.

Herb-Roasted Chicken Breast with Roasted Vegetables and Fresh Fruit

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

Herb-Roasted Chicken Breast with Roasted Vegetables and Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Vegetables and Fresh Fruit

Savor the hearty yet light flavors of this herb-roasted chicken breast paired with a colorful medley of roasted vegetables and a side of fresh mixed berries, complemented by a crisp slice of sourdough toast. This dish brings together robust herbs and gentle roasting to elevate the natural sweetness and texture of each ingredient for a balanced, satisfying dinner.

NUTRITION

365kcal
Protein
37.5g
Fat
9.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Carrot, Zucchini, Bell Pepper)

1 tsp Extra Virgin Olive Oil

1.5 slices Sourdough Bread

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with your favorite herbs (such as rosemary, thyme, salt, and pepper).

  • 3

    Toss the mixed vegetables with a teaspoon of extra virgin olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking tray and surround it with the vegetables.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, toast the sourdough bread until golden.

  • 7

    Plate the roasted chicken and vegetables alongside the toast, and serve with a side of fresh mixed berries for a touch of natural sweetness.