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 vibrant plate of herb-roasted chicken paired with a medley of crispy roasted vegetables. The tender, juicy chicken is infused with aromatic herbs and spices, while the vegetables are perfectly roasted to retain their natural sweetness and crunch. This meal is designed to be both nutritious and delicious, providing a satisfying balance of lean protein and fresh produce.

Try 3 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
47.4g
Fat
10.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

1/2 cup sliced Red Bell Pepper

1/2 cup halved Brussels Sprouts

1/4 cup sliced Red Onion

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, dried rosemary, and thyme.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 4

    In a bowl, combine the sliced bell pepper, halved Brussels sprouts, and sliced red onion. Drizzle with extra virgin olive oil and season with a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer to ensure even roasting.

  • 6

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

  • 7

    Remove the sheet from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

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 vibrant plate of herb-roasted chicken paired with a medley of crispy roasted vegetables. The tender, juicy chicken is infused with aromatic herbs and spices, while the vegetables are perfectly roasted to retain their natural sweetness and crunch. This meal is designed to be both nutritious and delicious, providing a satisfying balance of lean protein and fresh produce.

NUTRITION

346kcal
Protein
47.4g
Fat
10.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

1/2 cup sliced Red Bell Pepper

1/2 cup halved Brussels Sprouts

1/4 cup sliced Red Onion

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, dried rosemary, and thyme.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 4

    In a bowl, combine the sliced bell pepper, halved Brussels sprouts, and sliced red onion. Drizzle with extra virgin olive oil and season with a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer to ensure even roasting.

  • 6

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

  • 7

    Remove the sheet from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.