Herb-Seasoned Chicken with Saffron Rice and Roasted Vegetables

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

Herb-Seasoned Chicken with Saffron Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Chicken with Saffron Rice and Roasted Vegetables

Enjoy a vibrant plate featuring tender herb-seasoned chicken paired with aromatic saffron-infused rice and a medley of perfectly roasted vegetables. This dish offers a balance of lean protein and colorful veggies, ensuring a satisfying and nutrient-rich meal ideal for any time of day.

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NUTRITION

368kcal
Protein
33.6g
Fat
8.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup White Rice

1 tsp Saffron

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables.

  • 2

    In a small bowl, combine the mixed herbs, salt, and pepper. Rub this mixture evenly on both sides of the chicken breast.

  • 3

    Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes each side until lightly browned.

  • 4

    Transfer the chicken to a baking dish and place in the oven for 15-18 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, prepare the saffron rice by gently warming the cooked rice with a pinch of saffron, allowing the color and aroma to infuse for a few minutes on low heat.

  • 6

    Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 12 minutes until tender and slightly charred.

  • 7

    Plate the saffron rice, top with sliced chicken breast, and serve the roasted vegetables on the side. Enjoy your nutrient-rich meal!

Herb-Seasoned Chicken with Saffron Rice and Roasted Vegetables

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

Herb-Seasoned Chicken with Saffron Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Chicken with Saffron Rice and Roasted Vegetables

Enjoy a vibrant plate featuring tender herb-seasoned chicken paired with aromatic saffron-infused rice and a medley of perfectly roasted vegetables. This dish offers a balance of lean protein and colorful veggies, ensuring a satisfying and nutrient-rich meal ideal for any time of day.

NUTRITION

368kcal
Protein
33.6g
Fat
8.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup White Rice

1 tsp Saffron

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables.

  • 2

    In a small bowl, combine the mixed herbs, salt, and pepper. Rub this mixture evenly on both sides of the chicken breast.

  • 3

    Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes each side until lightly browned.

  • 4

    Transfer the chicken to a baking dish and place in the oven for 15-18 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, prepare the saffron rice by gently warming the cooked rice with a pinch of saffron, allowing the color and aroma to infuse for a few minutes on low heat.

  • 6

    Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 12 minutes until tender and slightly charred.

  • 7

    Plate the saffron rice, top with sliced chicken breast, and serve the roasted vegetables on the side. Enjoy your nutrient-rich meal!