Crispy Roasted Chicken with Herb Roasted Vegetables

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

Crispy Roasted Chicken with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Herb Roasted Vegetables

Enjoy a vibrant medley of crisp, roasted chicken paired with a colorful blend of herb-infused vegetables. The chicken is lightly seasoned, achieving a crispy exterior while remaining succulent and tender, perfectly complemented by roasted broccoli, bell peppers, and carrots tossed in just a hint of olive oil and fresh herbs.

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NUTRITION

323kcal
Protein
35.1g
Fat
11.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Broccoli (91g)

1 cup Bell Pepper (92g)

1 small Carrot (61g)

0.5 tbsp Olive Oil (7g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and 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 it with salt, pepper, chopped rosemary, and thyme.

  • 3

    Lightly coat the chicken with a minimal dusting of any desired crisping agent if preferred, then set aside.

  • 4

    Prepare the vegetables by cutting broccoli into florets, slicing the bell pepper, and chopping the carrot into thin rounds.

  • 5

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and pepper, along with additional rosemary and thyme if desired.

  • 6

    Arrange the chicken and vegetables on a baking sheet lined with parchment paper, ensuring even spacing.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and lightly charred.

  • 8

    If a crispier chicken skin is desired, broil for an additional 2-3 minutes while monitoring carefully.

  • 9

    Remove from the oven, let rest for a few minutes, then serve with the roasted vegetables alongside the chicken.

Crispy Roasted Chicken with Herb Roasted Vegetables

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

Crispy Roasted Chicken with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Herb Roasted Vegetables

Enjoy a vibrant medley of crisp, roasted chicken paired with a colorful blend of herb-infused vegetables. The chicken is lightly seasoned, achieving a crispy exterior while remaining succulent and tender, perfectly complemented by roasted broccoli, bell peppers, and carrots tossed in just a hint of olive oil and fresh herbs.

NUTRITION

323kcal
Protein
35.1g
Fat
11.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Broccoli (91g)

1 cup Bell Pepper (92g)

1 small Carrot (61g)

0.5 tbsp Olive Oil (7g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Lightly coat the chicken with a minimal dusting of any desired crisping agent if preferred, then set aside.

  • 4

    Prepare the vegetables by cutting broccoli into florets, slicing the bell pepper, and chopping the carrot into thin rounds.

  • 5

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and pepper, along with additional rosemary and thyme if desired.

  • 6

    Arrange the chicken and vegetables on a baking sheet lined with parchment paper, ensuring even spacing.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and lightly charred.

  • 8

    If a crispier chicken skin is desired, broil for an additional 2-3 minutes while monitoring carefully.

  • 9

    Remove from the oven, let rest for a few minutes, then serve with the roasted vegetables alongside the chicken.