Name: Baked Chicken and Vegetable Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 0.25 cup low-sodium chicken broth; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Vegetable Casserole

Tender chicken breast and crisp seasonal vegetables baked in a savory herb-infused sauce for a comforting and vibrant dinner.

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NUTRITION

Protein

58.2g

Fat

20.5g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, chicken broth, garlic powder, onion powder, sea salt, and black pepper.
4
Place the chicken and vegetables into the prepared baking dish and pour the oil and broth mixture over them, tossing well to ensure everything is evenly coated.
5
Sprinkle the fresh thyme over the top of the casserole.
6
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
7
Remove from the oven and let rest for 5 minutes before serving.