Name: Herb-Roasted Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Zucchini; 1 small Carrot; 1/2 tbsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 clove Garlic

Herb-Roasted Chicken with Crispy Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor this perfectly balanced dish featuring a tender herb-roasted chicken breast paired with a medley of crisp, colorful vegetables. Enhanced with aromatic rosemary and thyme, the roasted red bell pepper, zucchini, and carrot bring a subtle sweetness and texture that makes every bite delightful.

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NUTRITION

Protein

55.9g

Fat

10.6g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Carrot

1/2 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

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PREPARATION

1
Preheat the oven to 425°F.
2
Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.
3
In a bowl, combine sliced red bell pepper, chopped zucchini, sliced carrot, and minced garlic. Drizzle with olive oil and season with a pinch of salt and pepper.
4
Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it.
5
Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.
6
Remove from the oven and let rest for a few minutes before serving.