Herb-Roasted Chicken with Roasted Vegetables and Brown Rice

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

Herb-Roasted Chicken with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables and Brown Rice

Savor a perfectly balanced meal featuring tender herb-roasted chicken paired with a medley of vibrant roasted vegetables and a side of nutty brown rice. This wholesome plate packs a robust protein punch while keeping the calories in check, making it ideal for a nutritious dinner that delights the senses.

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NUTRITION

461kcal
Protein
50.3g
Fat
11.2g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli florets

1/2 cup cooked Brown Rice

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, and chopped rosemary.

  • 3

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, prepare the brown rice according to package instructions if not using pre-cooked rice.

  • 7

    Serve the herb-roasted chicken with the roasted vegetables and a side of brown rice. Enjoy your balanced, nutrient-packed meal!

Herb-Roasted Chicken with Roasted Vegetables and Brown Rice

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

Herb-Roasted Chicken with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables and Brown Rice

Savor a perfectly balanced meal featuring tender herb-roasted chicken paired with a medley of vibrant roasted vegetables and a side of nutty brown rice. This wholesome plate packs a robust protein punch while keeping the calories in check, making it ideal for a nutritious dinner that delights the senses.

NUTRITION

461kcal
Protein
50.3g
Fat
11.2g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli florets

1/2 cup cooked Brown Rice

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, and chopped rosemary.

  • 3

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, prepare the brown rice according to package instructions if not using pre-cooked rice.

  • 7

    Serve the herb-roasted chicken with the roasted vegetables and a side of brown rice. Enjoy your balanced, nutrient-packed meal!