Herb-Roasted Chicken with Crispy Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor the rustic charm of tender herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish harmonizes succulent chicken breast with caramelized carrots, zucchini, and red bell peppers, all fragranced with fresh herbs and garlic for a meal that both delights the palate and fuels your day.

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NUTRITION

360kcal
Protein
45.5g
Fat
10.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season on both sides with salt, pepper, and chopped fresh herbs.

  • 3

    In a bowl, toss sliced carrot, zucchini, and red bell pepper with olive oil, minced garlic, a pinch of salt, and extra herbs until evenly coated.

  • 4

    Place the seasoned chicken breast on a lightly greased baking sheet, and arrange the vegetables around it in a single layer.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

Herb-Roasted Chicken with Crispy Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables

Savor the rustic charm of tender herb-roasted chicken paired with a medley of crispy roasted vegetables. This dish harmonizes succulent chicken breast with caramelized carrots, zucchini, and red bell peppers, all fragranced with fresh herbs and garlic for a meal that both delights the palate and fuels your day.

NUTRITION

360kcal
Protein
45.5g
Fat
10.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season on both sides with salt, pepper, and chopped fresh herbs.

  • 3

    In a bowl, toss sliced carrot, zucchini, and red bell pepper with olive oil, minced garlic, a pinch of salt, and extra herbs until evenly coated.

  • 4

    Place the seasoned chicken breast on a lightly greased baking sheet, and arrange the vegetables around it in a single layer.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.