Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs and Grilled Chicken

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

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs and Grilled Chicken

Savor the vibrant medley of roasted eggplant, zucchini, and bell pepper enhanced with fragrant fresh herbs and a perfectly grilled chicken breast. This dish offers a delightful balance of smoky roasted vegetable flavors with the lean protein punch of chicken for a wholesome and satisfying meal.

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NUTRITION

409kcal
Protein
39.3g
Fat
19g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Eggplant

1 medium Zucchini

1 medium Bell Pepper

1 tbsp Olive Oil

1 clove Garlic

2 tbsp Mixed Fresh Herbs (basil, oregano, thyme)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the eggplant, zucchini, and bell pepper into uniform bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and a sprinkle of the chopped fresh herbs. Grill the chicken over medium-high heat for 5-6 minutes per side or until it reaches an internal temperature of 165°F.

  • 6

    Slice the grilled chicken and plate alongside the roasted vegetable medley. Garnish the dish with additional fresh herbs if desired.

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs and Grilled Chicken

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

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs and Grilled Chicken

Savor the vibrant medley of roasted eggplant, zucchini, and bell pepper enhanced with fragrant fresh herbs and a perfectly grilled chicken breast. This dish offers a delightful balance of smoky roasted vegetable flavors with the lean protein punch of chicken for a wholesome and satisfying meal.

NUTRITION

409kcal
Protein
39.3g
Fat
19g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Eggplant

1 medium Zucchini

1 medium Bell Pepper

1 tbsp Olive Oil

1 clove Garlic

2 tbsp Mixed Fresh Herbs (basil, oregano, thyme)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the eggplant, zucchini, and bell pepper into uniform bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and a sprinkle of the chopped fresh herbs. Grill the chicken over medium-high heat for 5-6 minutes per side or until it reaches an internal temperature of 165°F.

  • 6

    Slice the grilled chicken and plate alongside the roasted vegetable medley. Garnish the dish with additional fresh herbs if desired.