Herb-Roasted Chicken Breast 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 Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Crispy Roasted Vegetables

Savor a perfectly herb-roasted chicken breast paired with a medley of crispy, colorful vegetables. This dish offers a delightful balance of juicy protein and tender, caramelized veggies, all enhanced with aromatic herbs and a hint of olive oil for richness.

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NUTRITION

398kcal
Protein
39.3g
Fat
18.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1 tbsp Olive Oil (13.5g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the chicken breast by patting it dry and seasoning both sides with salt, pepper, and mixed dried herbs.

  • 3

    Cut the red bell pepper into strips, break the broccoli into florets, and slice the carrot into rounds.

  • 4

    Place the vegetables in a bowl, drizzle with olive oil, and toss them lightly with a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast on a baking sheet and surround it with the prepared vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve immediately.

Herb-Roasted Chicken Breast 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 Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Crispy Roasted Vegetables

Savor a perfectly herb-roasted chicken breast paired with a medley of crispy, colorful vegetables. This dish offers a delightful balance of juicy protein and tender, caramelized veggies, all enhanced with aromatic herbs and a hint of olive oil for richness.

NUTRITION

398kcal
Protein
39.3g
Fat
18.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1 tbsp Olive Oil (13.5g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the chicken breast by patting it dry and seasoning both sides with salt, pepper, and mixed dried herbs.

  • 3

    Cut the red bell pepper into strips, break the broccoli into florets, and slice the carrot into rounds.

  • 4

    Place the vegetables in a bowl, drizzle with olive oil, and toss them lightly with a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast on a baking sheet and surround it with the prepared vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve immediately.