Poulet Rôti aux Herbes avec Légumes Croquants

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

Poulet Rôti aux Herbes avec Légumes Croquants

YOUR SOLIN GENERATED RECIPE

Poulet Rôti aux Herbes avec Légumes Croquants

Savor a wonderfully roasted chicken breast, infused with fragrant herbs and paired with crunchy, lightly seasoned vegetables. This dish offers a perfect blend of savory and fresh flavors, making it an ideal, balanced meal.

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NUTRITION

332kcal
Protein
45.6g
Fat
10.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (140g)

1 medium Carrot (61g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (60g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with mixed herbs, salt, and pepper.

  • 3

    Toss the sliced carrot, zucchini, and red bell pepper in olive oil, with a pinch of salt and pepper.

  • 4

    Place the chicken on a baking tray and surround it with the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender yet crisp.

  • 6

    Remove from the oven and let rest for a few minutes. Slice the chicken and serve it with the roasted vegetables.

Poulet Rôti aux Herbes avec Légumes Croquants

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

Poulet Rôti aux Herbes avec Légumes Croquants

YOUR SOLIN GENERATED RECIPE

Poulet Rôti aux Herbes avec Légumes Croquants

Savor a wonderfully roasted chicken breast, infused with fragrant herbs and paired with crunchy, lightly seasoned vegetables. This dish offers a perfect blend of savory and fresh flavors, making it an ideal, balanced meal.

NUTRITION

332kcal
Protein
45.6g
Fat
10.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (140g)

1 medium Carrot (61g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (60g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with mixed herbs, salt, and pepper.

  • 3

    Toss the sliced carrot, zucchini, and red bell pepper in olive oil, with a pinch of salt and pepper.

  • 4

    Place the chicken on a baking tray and surround it with the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender yet crisp.

  • 6

    Remove from the oven and let rest for a few minutes. Slice the chicken and serve it with the roasted vegetables.