Crispy Spiced Chicken with Roasted Vegetables

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

Crispy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken with Roasted Vegetables

Enjoy a beautifully balanced plate featuring a crispy spiced chicken breast paired with a medley of roasted vegetables. The dish combines a satisfying crunch with tender juiciness from the chicken and a colorful array of lightly seasoned vegetables, all enhanced by aromatic spices and a hint of olive oil.

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NUTRITION

344kcal
Protein
34.5g
Fat
18.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Zucchini

75g Red Bell Pepper

45g Broccoli

1 tbsp Olive Oil

1/2 tsp Paprika

1/4 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. Season it generously with paprika, garlic powder, salt, and pepper.

  • 3

    In a skillet, heat half of the olive oil over medium-high heat. Sear the chicken on both sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    Transfer the seared chicken to a baking dish and finish cooking in the oven for 10-15 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare the vegetables. Chop the zucchini, red bell pepper, and broccoli into even pieces.

  • 6

    Toss the vegetables with the remaining olive oil, salt, and pepper, then spread them on a baking sheet.

  • 7

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

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.

Crispy Spiced Chicken with Roasted Vegetables

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

Crispy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken with Roasted Vegetables

Enjoy a beautifully balanced plate featuring a crispy spiced chicken breast paired with a medley of roasted vegetables. The dish combines a satisfying crunch with tender juiciness from the chicken and a colorful array of lightly seasoned vegetables, all enhanced by aromatic spices and a hint of olive oil.

NUTRITION

344kcal
Protein
34.5g
Fat
18.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Zucchini

75g Red Bell Pepper

45g Broccoli

1 tbsp Olive Oil

1/2 tsp Paprika

1/4 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. Season it generously with paprika, garlic powder, salt, and pepper.

  • 3

    In a skillet, heat half of the olive oil over medium-high heat. Sear the chicken on both sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    Transfer the seared chicken to a baking dish and finish cooking in the oven for 10-15 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare the vegetables. Chop the zucchini, red bell pepper, and broccoli into even pieces.

  • 6

    Toss the vegetables with the remaining olive oil, salt, and pepper, then spread them on a baking sheet.

  • 7

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

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.