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

Savor a beautifully roasted chicken breast paired with an assortment of crispy vegetables, lightly kissed by olive oil and fragrant herbs. This vibrant dish delights with its golden edges and rustic flavors, making it a wholesome meal perfect for any time of day.

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NUTRITION

338kcal
Protein
42.9g
Fat
11.7g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

0.5 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle with olive oil, and season with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 3

    Chop the red bell pepper and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet, ensuring they are spread out for even roasting.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

  • 7

    Plate the chicken with a generous serving of the roasted vegetables and garnish with additional fresh herbs if desired.

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

Savor a beautifully roasted chicken breast paired with an assortment of crispy vegetables, lightly kissed by olive oil and fragrant herbs. This vibrant dish delights with its golden edges and rustic flavors, making it a wholesome meal perfect for any time of day.

NUTRITION

338kcal
Protein
42.9g
Fat
11.7g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

0.5 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle with olive oil, and season with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 3

    Chop the red bell pepper and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet, ensuring they are spread out for even roasting.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

  • 7

    Plate the chicken with a generous serving of the roasted vegetables and garnish with additional fresh herbs if desired.