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

Enjoy a light yet satisfying dish featuring tender herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish brings together aromatic herbs and the natural sweetness of roasted bell pepper, carrot, and broccoli, finished with a drizzle of olive oil for that perfect crispy finish.

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NUTRITION

331kcal
Protein
39.2g
Fat
9.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (roasted)

1 cup Broccoli (cut into florets)

1 medium Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, chopped rosemary, and thyme. Let it rest for a few minutes to absorb the flavors.

  • 3

    Arrange the chicken breast in a baking dish.

  • 4

    In a separate bowl, toss broccoli florets, sliced red bell pepper, and sliced carrot with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken against the grain and serve with the 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

Enjoy a light yet satisfying dish featuring tender herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish brings together aromatic herbs and the natural sweetness of roasted bell pepper, carrot, and broccoli, finished with a drizzle of olive oil for that perfect crispy finish.

NUTRITION

331kcal
Protein
39.2g
Fat
9.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (roasted)

1 cup Broccoli (cut into florets)

1 medium Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, chopped rosemary, and thyme. Let it rest for a few minutes to absorb the flavors.

  • 3

    Arrange the chicken breast in a baking dish.

  • 4

    In a separate bowl, toss broccoli florets, sliced red bell pepper, and sliced carrot with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken against the grain and serve with the roasted vegetables.