Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz chicken breast; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.5 tsp olive oil; 0.25 tsp dried oregano; 0.25 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.13 tsp black pepper

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

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with fragrant herbs and colorful vegetables for a savory, high-protein lunch that is remarkably juicy.

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NUTRITION

Protein

68.5g

Fat

11.3g

Carbs

9.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz chicken breast

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into one-inch cubes and chop the zucchini and red bell pepper into uniform bite-sized pieces.
3
In a large mixing bowl, combine the chicken and vegetables with the olive oil, oregano, thyme, garlic powder, salt, and pepper.
4
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and herb mixture.
5
Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even roasting.
6
Roast for 18 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let the chicken rest for two minutes before serving hot.