Name: Oven-Baked Chicken Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup Red Bell Pepper; 3/4 cup Zucchini; 2 tsp Olive Oil; 2 tbsp Greek Yogurt; 1/4 Avocado

Oven-Baked Chicken Breast 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

Oven-Baked Chicken Breast with Roasted Vegetables

Tender chicken breast and summer vegetables roasted with lemon and dried oregano, topped with a dollop of Greek yogurt and buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.1g

Fat

18.2g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Red Bell Pepper

3/4 cup Zucchini

2 tsp Olive Oil

2 tbsp Greek Yogurt

1/4 Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the zucchini into rounds and the red bell pepper into bite-sized strips.
3
Place the chicken breast and the chopped vegetables on the baking sheet.
4
Drizzle the olive oil over the chicken and vegetables, then season with sea salt, black pepper, and dried oregano.
5
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing.
7
Plate the chicken and vegetables, then top with fresh avocado slices and a dollop of Greek yogurt for a creamy finish.