Herb-Roasted Chicken with Lemon Garlic Vegetables

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

Herb-Roasted Chicken with Lemon Garlic Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Garlic Vegetables

Savor a vibrant plate of herb-roasted chicken paired with zesty lemon garlic vegetables. The tender, lean chicken breast is perfectly seasoned and roasted alongside a mix of fresh zucchini, red bell pepper, and red onion, making each bite a delightfully balanced combination of tangy and savory flavors.

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NUTRITION

388kcal
Protein
38.4g
Fat
18.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 quarter medium Red Onion (30g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

2 tbsp Fresh Herbs (4g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry, then season it with salt, pepper, and 1 tablespoon of fresh chopped herbs. Drizzle with lemon juice and rub minced garlic over the chicken.

  • 3

    In a bowl, combine the sliced zucchini, chopped red bell pepper, and red onion. Drizzle with olive oil and sprinkle with a bit more of the fresh herbs, salt, and pepper. Toss to evenly coat the vegetables.

  • 4

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken and serving with the vegetables.

Herb-Roasted Chicken with Lemon Garlic Vegetables

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

Herb-Roasted Chicken with Lemon Garlic Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Garlic Vegetables

Savor a vibrant plate of herb-roasted chicken paired with zesty lemon garlic vegetables. The tender, lean chicken breast is perfectly seasoned and roasted alongside a mix of fresh zucchini, red bell pepper, and red onion, making each bite a delightfully balanced combination of tangy and savory flavors.

NUTRITION

388kcal
Protein
38.4g
Fat
18.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 quarter medium Red Onion (30g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

2 tbsp Fresh Herbs (4g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry, then season it with salt, pepper, and 1 tablespoon of fresh chopped herbs. Drizzle with lemon juice and rub minced garlic over the chicken.

  • 3

    In a bowl, combine the sliced zucchini, chopped red bell pepper, and red onion. Drizzle with olive oil and sprinkle with a bit more of the fresh herbs, salt, and pepper. Toss to evenly coat the vegetables.

  • 4

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken and serving with the vegetables.