Name: Herb-Roasted Chicken with Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp olive oil; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Chicken with Rainbow 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 Rainbow Vegetables

Tender chicken breast roasted with a fragrant herb rub alongside a colorful medley of crisp-tender vegetables.

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NUTRITION

Protein

55.4g

Fat

21.3g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Chop the red bell pepper and zucchini into bite-sized pieces.
3
Place the chicken breast and chopped vegetables on the prepared sheet pan.
4
Drizzle olive oil over the chicken and vegetables.
5
Sprinkle with dried oregano, dried thyme, garlic powder, sea salt, and black pepper.
6
Toss the vegetables to coat evenly and ensure the chicken is well-seasoned on both sides.
7
Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
8
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.