Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Savor the comforting flavors of herb-roasted chicken paired with a medley of tender roasted vegetables. This dish balances succulent chicken with a colorful selection of broccoli, carrots, and zucchini, all enhanced by garlic, olive oil, and fresh herbs for a meal that is as nutritious as it is delicious.

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NUTRITION

372kcal
Protein
54.6g
Fat
11g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

50g Broccoli

50g Carrot

50g Zucchini

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and a portion of the chopped fresh herbs.

  • 3

    In a bowl, combine the broccoli, carrot, and zucchini. Drizzle with olive oil, add minced garlic, the remaining herbs, salt, and pepper. Toss to evenly coat the vegetables.

  • 4

    Place the seasoned chicken breast on a lightly greased baking sheet or in an ovenproof dish. Arrange the vegetables around the chicken in a single layer.

  • 5

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

  • 6

    Remove from oven, let rest for a few minutes, and serve warm.

Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Savor the comforting flavors of herb-roasted chicken paired with a medley of tender roasted vegetables. This dish balances succulent chicken with a colorful selection of broccoli, carrots, and zucchini, all enhanced by garlic, olive oil, and fresh herbs for a meal that is as nutritious as it is delicious.

NUTRITION

372kcal
Protein
54.6g
Fat
11g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

50g Broccoli

50g Carrot

50g Zucchini

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and a portion of the chopped fresh herbs.

  • 3

    In a bowl, combine the broccoli, carrot, and zucchini. Drizzle with olive oil, add minced garlic, the remaining herbs, salt, and pepper. Toss to evenly coat the vegetables.

  • 4

    Place the seasoned chicken breast on a lightly greased baking sheet or in an ovenproof dish. Arrange the vegetables around the chicken in a single layer.

  • 5

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

  • 6

    Remove from oven, let rest for a few minutes, and serve warm.