Name: Italian Herb-Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup cherry tomatoes; 1.5 tbsp extra virgin olive oil; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Italian Herb-Roasted Chicken and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Italian Herb-Roasted Chicken and Vegetables

Oven-roasted chicken breast and colorful vegetables infused with a fragrant Italian herb oil for a nourishing and savory meal.

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NUTRITION

Protein

47.5g

Fat

29.3g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

1.5 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried basil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.
3
Place the chicken breast and chopped vegetables onto the prepared baking sheet in a single layer.
4
Drizzle the extra virgin olive oil over the chicken and vegetables.
5
Sprinkle the dried oregano, dried basil, garlic powder, sea salt, and black pepper evenly over everything.
6
Toss the vegetables and chicken until thoroughly coated in the oil and herb mixture.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.