Crispy Herb-Roasted Chicken with Olive and Tomato Salad

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

Crispy Herb-Roasted Chicken with Olive and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Olive and Tomato Salad

Savor a beautifully crisp roasted chicken breast infused with a medley of aromatic herbs, served alongside a refreshing olive and tomato salad dressed in a zesty lemon vinaigrette. This dish is a harmony of textures and flavors, balancing succulent, herb-infused chicken with the briny sweetness of olives and the burst of fresh cherry tomatoes.

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NUTRITION

275kcal
Protein
36.4g
Fat
11.3g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 serving Kalamata Olives (approx. 5 olives)

1 clove Fresh Garlic

Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub it with 2 teaspoons of olive oil, finely minced garlic, and chopped fresh herbs (rosemary, thyme, and parsley). Season with salt and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the edges are crisp.

  • 4

    While the chicken roasts, prepare the salad by combining cherry tomatoes and Kalamata olives in a bowl. Drizzle with the remaining 1 teaspoon of olive oil and lemon juice, then gently toss to combine.

  • 5

    Plate the sliced roasted chicken alongside the olive and tomato salad. Serve immediately and enjoy the blend of crispy herb-infused chicken with the fresh, tangy salad.

Crispy Herb-Roasted Chicken with Olive and Tomato Salad

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

Crispy Herb-Roasted Chicken with Olive and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Olive and Tomato Salad

Savor a beautifully crisp roasted chicken breast infused with a medley of aromatic herbs, served alongside a refreshing olive and tomato salad dressed in a zesty lemon vinaigrette. This dish is a harmony of textures and flavors, balancing succulent, herb-infused chicken with the briny sweetness of olives and the burst of fresh cherry tomatoes.

NUTRITION

275kcal
Protein
36.4g
Fat
11.3g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 serving Kalamata Olives (approx. 5 olives)

1 clove Fresh Garlic

Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub it with 2 teaspoons of olive oil, finely minced garlic, and chopped fresh herbs (rosemary, thyme, and parsley). Season with salt and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the edges are crisp.

  • 4

    While the chicken roasts, prepare the salad by combining cherry tomatoes and Kalamata olives in a bowl. Drizzle with the remaining 1 teaspoon of olive oil and lemon juice, then gently toss to combine.

  • 5

    Plate the sliced roasted chicken alongside the olive and tomato salad. Serve immediately and enjoy the blend of crispy herb-infused chicken with the fresh, tangy salad.