Roasted Chicken with Crispy Roasted Vegetables

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

Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Roasted Vegetables

Savor a delightful balance of juicy roasted chicken breast paired with a medley of crisp, roasted vegetables including broccoli, red bell pepper, and carrots. This dish is light yet satisfying with a subtle hint of olive oil to enhance the natural flavors, making it a perfect choice for a nourishing dinner.

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NUTRITION

343kcal
Protein
38.6g
Fat
13.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Baby Carrots

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss broccoli, red bell pepper, and baby carrots with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking tray.

  • 5

    Season the chicken breast lightly with salt and pepper.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Roasted Chicken with Crispy Roasted Vegetables

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

Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Roasted Vegetables

Savor a delightful balance of juicy roasted chicken breast paired with a medley of crisp, roasted vegetables including broccoli, red bell pepper, and carrots. This dish is light yet satisfying with a subtle hint of olive oil to enhance the natural flavors, making it a perfect choice for a nourishing dinner.

NUTRITION

343kcal
Protein
38.6g
Fat
13.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Baby Carrots

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss broccoli, red bell pepper, and baby carrots with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking tray.

  • 5

    Season the chicken breast lightly with salt and pepper.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.