Crispy Roasted Chicken with Zucchini and Bell Peppers

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

Crispy Roasted Chicken with Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Zucchini and Bell Peppers

Savor the delightful mix of crispy roasted chicken paired with tender, caramelized zucchini and vibrant red and yellow bell peppers. A perfect balance of savory herbs and a touch of olive oil elevates this dish to a harmonious blend of textures and flavors.

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NUTRITION

424kcal
Protein
45g
Fat
19.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and garlic powder.

  • 3

    Slice the zucchini into rounds and the bell peppers into strips.

  • 4

    In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken atop the roasted vegetables and enjoy.

Crispy Roasted Chicken with Zucchini and Bell Peppers

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

Crispy Roasted Chicken with Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Zucchini and Bell Peppers

Savor the delightful mix of crispy roasted chicken paired with tender, caramelized zucchini and vibrant red and yellow bell peppers. A perfect balance of savory herbs and a touch of olive oil elevates this dish to a harmonious blend of textures and flavors.

NUTRITION

424kcal
Protein
45g
Fat
19.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and garlic powder.

  • 3

    Slice the zucchini into rounds and the bell peppers into strips.

  • 4

    In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken atop the roasted vegetables and enjoy.