Crispy Italian Chicken and Veggie Bowl

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

Crispy Italian Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Italian Chicken and Veggie Bowl

Enjoy a crispy and flavorful Italian-inspired bowl featuring lightly breaded chicken breast paired with a medley of roasted zucchini, red bell pepper, and cherry tomatoes, all tossed in a hint of olive oil and sprinkled with Parmesan cheese for an extra burst of savory goodness.

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NUTRITION

332kcal
Protein
41.7g
Fat
11.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Whole Wheat Panko Breadcrumbs

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Parmesan Cheese

Pinch of Italian Seasoning

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and lightly coat it with a pinch of Italian seasoning and garlic powder.

  • 3

    Sprinkle the whole wheat panko breadcrumbs on top of the chicken to form a light crispy coating.

  • 4

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 5

    Chop the zucchini into bite-sized pieces, slice the red bell pepper, and halve the cherry tomatoes.

  • 6

    In a bowl, toss the vegetables with a teaspoon of olive oil, a pinch of Italian seasoning, and garlic powder.

  • 7

    Spread the veggies evenly on another baking tray.

  • 8

    Bake the chicken for about 20-25 minutes until fully cooked and the coating is crispy, turning halfway through.

  • 9

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred on the edges.

  • 10

    Slice the chicken and combine with the roasted vegetables in a bowl.

  • 11

    Sprinkle Parmesan cheese on top before serving.

Crispy Italian Chicken and Veggie Bowl

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

Crispy Italian Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Italian Chicken and Veggie Bowl

Enjoy a crispy and flavorful Italian-inspired bowl featuring lightly breaded chicken breast paired with a medley of roasted zucchini, red bell pepper, and cherry tomatoes, all tossed in a hint of olive oil and sprinkled with Parmesan cheese for an extra burst of savory goodness.

NUTRITION

332kcal
Protein
41.7g
Fat
11.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Whole Wheat Panko Breadcrumbs

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Parmesan Cheese

Pinch of Italian Seasoning

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and lightly coat it with a pinch of Italian seasoning and garlic powder.

  • 3

    Sprinkle the whole wheat panko breadcrumbs on top of the chicken to form a light crispy coating.

  • 4

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 5

    Chop the zucchini into bite-sized pieces, slice the red bell pepper, and halve the cherry tomatoes.

  • 6

    In a bowl, toss the vegetables with a teaspoon of olive oil, a pinch of Italian seasoning, and garlic powder.

  • 7

    Spread the veggies evenly on another baking tray.

  • 8

    Bake the chicken for about 20-25 minutes until fully cooked and the coating is crispy, turning halfway through.

  • 9

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred on the edges.

  • 10

    Slice the chicken and combine with the roasted vegetables in a bowl.

  • 11

    Sprinkle Parmesan cheese on top before serving.