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.

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor the uplifting flavors of lightly herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish delivers a tender, juicy chicken breast enhanced with aromatic herbs and perfectly charred veggies that offer a delightful crunch, making it a wholesome and vibrant meal.

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NUTRITION

319kcal
Protein
38.7g
Fat
11g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 large Red Bell Pepper

1/2 cup chopped Broccoli

1.5 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper).

  • 3

    Chop the carrot, zucchini, red bell pepper, and broccoli into bite-sized pieces.

  • 4

    Toss the vegetables in olive oil, and sprinkle with a little salt and pepper.

  • 5

    Place the seasoned chicken breast on a baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the crispy roasted vegetables.

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.

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor the uplifting flavors of lightly herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish delivers a tender, juicy chicken breast enhanced with aromatic herbs and perfectly charred veggies that offer a delightful crunch, making it a wholesome and vibrant meal.

NUTRITION

319kcal
Protein
38.7g
Fat
11g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 large Red Bell Pepper

1/2 cup chopped Broccoli

1.5 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper).

  • 3

    Chop the carrot, zucchini, red bell pepper, and broccoli into bite-sized pieces.

  • 4

    Toss the vegetables in olive oil, and sprinkle with a little salt and pepper.

  • 5

    Place the seasoned chicken breast on a baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the crispy roasted vegetables.