Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Savor the delightful flavors of tender herb-roasted chicken paired with a colorful medley of roasted vegetables. This meal is perfectly balanced with lean protein and lightly seasoned veggies, roasted to bring out their natural sweetness and aromas, making it a comforting yet nutritious option.

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NUTRITION

330kcal
Protein
37.4g
Fat
13.4g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/4 cup sliced Carrot

2 teaspoons Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, minced garlic, and chopped fresh rosemary and thyme.

  • 3

    Place the chicken breast on a baking tray and brush it with the herb mixture on both sides.

  • 4

    In a separate bowl, toss the sliced zucchini, red bell pepper, red onion, and carrot with any remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

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

  • 7

    Allow to rest for a few minutes before serving to lock in the flavors.

Herb-Roasted Chicken with Roasted Vegetables

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

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Savor the delightful flavors of tender herb-roasted chicken paired with a colorful medley of roasted vegetables. This meal is perfectly balanced with lean protein and lightly seasoned veggies, roasted to bring out their natural sweetness and aromas, making it a comforting yet nutritious option.

NUTRITION

330kcal
Protein
37.4g
Fat
13.4g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/4 cup sliced Carrot

2 teaspoons Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, minced garlic, and chopped fresh rosemary and thyme.

  • 3

    Place the chicken breast on a baking tray and brush it with the herb mixture on both sides.

  • 4

    In a separate bowl, toss the sliced zucchini, red bell pepper, red onion, and carrot with any remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

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

  • 7

    Allow to rest for a few minutes before serving to lock in the flavors.