Crispy Chicken and Tender Roasted Vegetables

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

Crispy Chicken and Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Tender Roasted Vegetables

Enjoy a delightfully crispy chicken breast paired with a medley of tender roasted vegetables. The chicken is lightly coated in seasoned panko breadcrumbs to deliver a satisfying crunch, while the roasted vegetables provide a colorful, fiber-rich accompaniment. Perfectly balanced in protein and calories, this dish is a wholesome choice for a nourishing meal any time of day.

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NUTRITION

491kcal
Protein
39.1g
Fat
19.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Sliced Carrots

1/2 cup Sliced Zucchini

1/2 cup Sliced Bell Pepper

1/4 cup Panko Breadcrumbs

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides lightly with salt and pepper.

  • 3

    Spread the panko breadcrumbs on a plate. Lightly press the chicken breast into the breadcrumbs to ensure an even coating.

  • 4

    Chop the broccoli, carrots, zucchini, and bell pepper into bite-sized pieces and place them in a large bowl.

  • 5

    Drizzle the vegetables with olive oil, season with salt and pepper, and toss until evenly coated.

  • 6

    Arrange the breadcrumb-coated chicken and seasoned vegetables on a baking sheet lined with parchment paper, keeping the chicken separate for optimal crisping.

  • 7

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Crispy Chicken and Tender Roasted Vegetables

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

Crispy Chicken and Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Tender Roasted Vegetables

Enjoy a delightfully crispy chicken breast paired with a medley of tender roasted vegetables. The chicken is lightly coated in seasoned panko breadcrumbs to deliver a satisfying crunch, while the roasted vegetables provide a colorful, fiber-rich accompaniment. Perfectly balanced in protein and calories, this dish is a wholesome choice for a nourishing meal any time of day.

NUTRITION

491kcal
Protein
39.1g
Fat
19.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Sliced Carrots

1/2 cup Sliced Zucchini

1/2 cup Sliced Bell Pepper

1/4 cup Panko Breadcrumbs

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides lightly with salt and pepper.

  • 3

    Spread the panko breadcrumbs on a plate. Lightly press the chicken breast into the breadcrumbs to ensure an even coating.

  • 4

    Chop the broccoli, carrots, zucchini, and bell pepper into bite-sized pieces and place them in a large bowl.

  • 5

    Drizzle the vegetables with olive oil, season with salt and pepper, and toss until evenly coated.

  • 6

    Arrange the breadcrumb-coated chicken and seasoned vegetables on a baking sheet lined with parchment paper, keeping the chicken separate for optimal crisping.

  • 7

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.