Name: Chicken and Roasted Vegetable Bake with Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1 cup Zucchini; 1 cup Eggplant; 1 cup Bell pepper; 0.5 cup Red onion; 2 cloves Garlic; 0.5 cup Canned diced tomatoes; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil

Chicken and Roasted Vegetable Bake with Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Bake with Tomatoes

Chicken breasts baked with a vibrant medley of roasted eggplant, zucchini, and bell peppers in a savory herb-infused tomato sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.3g

Fat

13.4g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1 cup Zucchini

1 cup Eggplant

1 cup Bell pepper

0.5 cup Red onion

2 cloves Garlic

0.5 cup Canned diced tomatoes

0.5 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Chop the zucchini, eggplant, bell peppers, and red onion into uniform bite-sized pieces.
3
In a large casserole dish, toss the chopped vegetables with the olive oil, minced garlic, dried oregano, sea salt, and black pepper until evenly coated.
4
Roast the vegetables in the oven for 15 minutes to allow them to soften and begin to caramelize.
5
Remove the dish from the oven and stir in the canned diced tomatoes with their juices.
6
Place the chicken breasts on top of the vegetable mixture, nestling them slightly into the sauce.
7
Return the dish to the oven and bake for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
8
Remove from the oven and let rest for 5 minutes before garnishing with freshly torn basil and serving.