Name: Crispy Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 0.5 cup sliced Carrot; 0.5 tbsp Olive Oil; 1 tbsp Fresh Rosemary (chopped); 1 tbsp Fresh Thyme (chopped); 0.5 tsp Garlic Powder; Salt & Pepper to taste

Crispy Herb-Roasted Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Vegetables

Savor the vibrant flavors of herb-infused roasted chicken paired with a medley of colorful, oven-roasted vegetables. This dish boasts a delightful blend of crispy chicken and caramelized veggies, accented by aromatic rosemary and thyme, making for a nourishing and satisfying meal.

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NUTRITION

Protein

37.8g

Fat

11.7g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Carrot

0.5 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

0.5 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
In a small bowl, mix olive oil, chopped rosemary, thyme, garlic powder, salt, and pepper.
3
Place the chicken breast on a baking sheet and brush both sides with the herb mixture.
4
Arrange the sliced zucchini, red bell pepper, and carrot around the chicken on the baking sheet.
5
Drizzle any remaining herb mixture over the vegetables and toss gently to coat.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.