Roasted Chicken with Crispy Roasted Vegetables

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

Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Roasted Vegetables

Enjoy a savory, satisfying dish featuring tender roasted chicken breast paired with a medley of crispy roasted vegetables. Seasoned with herbs, garlic, and a drizzle of olive oil, this dish delivers a delicious balance of juicy protein and colorful, nutrient-packed vegetables.

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NUTRITION

396kcal
Protein
39.2g
Fat
18.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup sliced Carrots

1 medium Red Bell Pepper

1 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

2 sprigs Thyme/Rosemary

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper.

  • 3

    In a large bowl, combine chopped broccoli, sliced carrots, and sliced red bell pepper. Drizzle with olive oil, and season with salt, black pepper, and herbs.

  • 4

    Toss the vegetables until evenly coated and arrange them around the chicken on the baking tray.

  • 5

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and serve together.

Roasted Chicken with Crispy Roasted Vegetables

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

Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Roasted Vegetables

Enjoy a savory, satisfying dish featuring tender roasted chicken breast paired with a medley of crispy roasted vegetables. Seasoned with herbs, garlic, and a drizzle of olive oil, this dish delivers a delicious balance of juicy protein and colorful, nutrient-packed vegetables.

NUTRITION

396kcal
Protein
39.2g
Fat
18.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup sliced Carrots

1 medium Red Bell Pepper

1 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

2 sprigs Thyme/Rosemary

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper.

  • 3

    In a large bowl, combine chopped broccoli, sliced carrots, and sliced red bell pepper. Drizzle with olive oil, and season with salt, black pepper, and herbs.

  • 4

    Toss the vegetables until evenly coated and arrange them around the chicken on the baking tray.

  • 5

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and serve together.