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 the delicious combination of herb-infused roasted chicken paired with a medley of crispy, seasoned vegetables. This dish offers a harmonious balance of lean protein and vibrant vegetables, roasted to perfection with aromatic herbs and a hint of olive oil, making it a wholesome and satisfying meal.

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NUTRITION

449kcal
Protein
42.2g
Fat
19.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels. Season both sides with salt, pepper, fresh rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, and carrot into even bite-sized pieces to ensure uniform roasting.

  • 4

    In a mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, and additional herbs if desired. Toss until the vegetables are evenly coated.

  • 5

    Place the seasoned chicken breast on a baking tray lined with parchment paper, and arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables become crispy and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes before slicing, 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 the delicious combination of herb-infused roasted chicken paired with a medley of crispy, seasoned vegetables. This dish offers a harmonious balance of lean protein and vibrant vegetables, roasted to perfection with aromatic herbs and a hint of olive oil, making it a wholesome and satisfying meal.

NUTRITION

449kcal
Protein
42.2g
Fat
19.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels. Season both sides with salt, pepper, fresh rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, and carrot into even bite-sized pieces to ensure uniform roasting.

  • 4

    In a mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, and additional herbs if desired. Toss until the vegetables are evenly coated.

  • 5

    Place the seasoned chicken breast on a baking tray lined with parchment paper, and arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables become crispy and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes before slicing, and serve alongside the roasted vegetables.