Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Enjoy a savory and balanced meal featuring tender herb-seasoned chicken breast paired with a medley of roasted vegetables. This dish showcases a satisfying blend of flavors, with aromatic rosemary and thyme elevating both the chicken and crisp, caramelized vegetables. Perfectly roasted to lock in juices and nutrients, it's a comforting dish that fits neatly within your daily macro and calorie targets.

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NUTRITION

331kcal
Protein
39.0g
Fat
13.8g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil (for veggies)

1 tsp Extra Virgin Olive Oil (for chicken)

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix 1 teaspoon of olive oil, chopped rosemary, thyme, lemon juice, salt and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet, and rub with the olive oil and herb mixture. Let it marinate for 10 minutes if time permits.

  • 4

    Prepare the vegetables by combining broccoli, sliced zucchini, and chopped red bell pepper in a bowl. Drizzle with the remaining teaspoon of olive oil, season with salt and pepper, and toss well.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

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

Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Enjoy a savory and balanced meal featuring tender herb-seasoned chicken breast paired with a medley of roasted vegetables. This dish showcases a satisfying blend of flavors, with aromatic rosemary and thyme elevating both the chicken and crisp, caramelized vegetables. Perfectly roasted to lock in juices and nutrients, it's a comforting dish that fits neatly within your daily macro and calorie targets.

NUTRITION

331kcal
Protein
39.0g
Fat
13.8g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil (for veggies)

1 tsp Extra Virgin Olive Oil (for chicken)

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix 1 teaspoon of olive oil, chopped rosemary, thyme, lemon juice, salt and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet, and rub with the olive oil and herb mixture. Let it marinate for 10 minutes if time permits.

  • 4

    Prepare the vegetables by combining broccoli, sliced zucchini, and chopped red bell pepper in a bowl. Drizzle with the remaining teaspoon of olive oil, season with salt and pepper, and toss well.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

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