Herb-Lemon Garlic Chicken with Roasted Vegetables

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

Herb-Lemon Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Lemon Garlic Chicken with Roasted Vegetables

Savor the zesty freshness of herb-marinated chicken paired with a vibrant medley of roasted vegetables. The succulent chicken is infused with bright lemon and fragrant garlic, while the vegetables add a burst of color and nutrition, making this dish as pleasing to the eye as it is to the palate.

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NUTRITION

482kcal
Protein
56.4g
Fat
20.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1/2 Lemon (juiced)

2 cloves Garlic

1 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped rosemary.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the herb-lemon mixture over it. Let it marinate in the refrigerator for at least 20 minutes.

  • 4

    Meanwhile, in a large bowl, toss the bell pepper, zucchini, and red onion with the remaining herb-lemon mixture.

  • 5

    Arrange the vegetables on a baking sheet lined with parchment paper and roast them in the preheated oven for about 20 minutes, stirring halfway through for even cooking.

  • 6

    Heat a skillet over medium-high heat. Sear the marinated chicken breast for 2-3 minutes on each side until it develops a golden crust.

  • 7

    Transfer the seared chicken to the baking sheet with the vegetables and place back in the oven. Roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and let it rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables and enjoy.

Herb-Lemon Garlic Chicken with Roasted Vegetables

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

Herb-Lemon Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Lemon Garlic Chicken with Roasted Vegetables

Savor the zesty freshness of herb-marinated chicken paired with a vibrant medley of roasted vegetables. The succulent chicken is infused with bright lemon and fragrant garlic, while the vegetables add a burst of color and nutrition, making this dish as pleasing to the eye as it is to the palate.

NUTRITION

482kcal
Protein
56.4g
Fat
20.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1/2 Lemon (juiced)

2 cloves Garlic

1 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped rosemary.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the herb-lemon mixture over it. Let it marinate in the refrigerator for at least 20 minutes.

  • 4

    Meanwhile, in a large bowl, toss the bell pepper, zucchini, and red onion with the remaining herb-lemon mixture.

  • 5

    Arrange the vegetables on a baking sheet lined with parchment paper and roast them in the preheated oven for about 20 minutes, stirring halfway through for even cooking.

  • 6

    Heat a skillet over medium-high heat. Sear the marinated chicken breast for 2-3 minutes on each side until it develops a golden crust.

  • 7

    Transfer the seared chicken to the baking sheet with the vegetables and place back in the oven. Roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and let it rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables and enjoy.