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

Enjoy a delightful plate featuring tender roasted chicken paired with a medley of crispy roasted vegetables and a serving of fluffy quinoa. This balanced dish brings savory, caramelized flavors and satisfying textures in every bite, making it ideal for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
38.8g
Fat
10.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Season with salt, pepper, and any herbs of your choice.

  • 3

    In a mixing bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking tray.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, prepare quinoa as per package instructions if not already cooked.

  • 7

    Plate the roasted chicken with a side of crispy vegetables and a serving of quinoa. Serve warm and enjoy.

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

Enjoy a delightful plate featuring tender roasted chicken paired with a medley of crispy roasted vegetables and a serving of fluffy quinoa. This balanced dish brings savory, caramelized flavors and satisfying textures in every bite, making it ideal for a nourishing dinner.

NUTRITION

357kcal
Protein
38.8g
Fat
10.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Season with salt, pepper, and any herbs of your choice.

  • 3

    In a mixing bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking tray.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, prepare quinoa as per package instructions if not already cooked.

  • 7

    Plate the roasted chicken with a side of crispy vegetables and a serving of quinoa. Serve warm and enjoy.