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 accented with aromatic herbs paired with a medley of crispy roasted vegetables. This dish features tender, juicy chicken enhanced with vibrant bell pepper, zucchini, and red onion, all tossed in extra virgin olive oil for a perfect, flavorful finish.

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NUTRITION

353kcal
Protein
39.7g
Fat
12.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish. Rub half of the herb mixture over the chicken.

  • 4

    Slice the red bell pepper, zucchini, and red onion. Spread them around the chicken in the dish.

  • 5

    Drizzle the vegetables with extra virgin olive oil and toss gently to coat evenly. Sprinkle the remaining herbs over the vegetables.

  • 6

    Roast in the oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for 5 minutes, then serve and enjoy.

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 accented with aromatic herbs paired with a medley of crispy roasted vegetables. This dish features tender, juicy chicken enhanced with vibrant bell pepper, zucchini, and red onion, all tossed in extra virgin olive oil for a perfect, flavorful finish.

NUTRITION

353kcal
Protein
39.7g
Fat
12.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish. Rub half of the herb mixture over the chicken.

  • 4

    Slice the red bell pepper, zucchini, and red onion. Spread them around the chicken in the dish.

  • 5

    Drizzle the vegetables with extra virgin olive oil and toss gently to coat evenly. Sprinkle the remaining herbs over the vegetables.

  • 6

    Roast in the oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for 5 minutes, then serve and enjoy.