Herb-Crusted 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-Crusted Lemon Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

Savor tender herb-crusted chicken infused with bright lemon and garlic, paired with a medley of perfectly roasted vegetables. This dish delivers a satisfying balance of lean protein, vibrant flavors, and nutritious vegetables for a wholesome meal.

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NUTRITION

376kcal
Protein
39.7g
Fat
14.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 Lemon

1 teaspoon minced Garlic

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 teaspoon Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1 quarter Red Onion

1 teaspoon Olive Oil (for vegetables)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, and juice from the half lemon.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the chicken, ensuring it is well coated.

  • 4

    Place the chicken on a lightly oiled baking sheet.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. In a separate bowl, toss the vegetables with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.

Herb-Crusted 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-Crusted Lemon Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables

Savor tender herb-crusted chicken infused with bright lemon and garlic, paired with a medley of perfectly roasted vegetables. This dish delivers a satisfying balance of lean protein, vibrant flavors, and nutritious vegetables for a wholesome meal.

NUTRITION

376kcal
Protein
39.7g
Fat
14.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 Lemon

1 teaspoon minced Garlic

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 teaspoon Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1 quarter Red Onion

1 teaspoon Olive Oil (for vegetables)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, and juice from the half lemon.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the chicken, ensuring it is well coated.

  • 4

    Place the chicken on a lightly oiled baking sheet.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. In a separate bowl, toss the vegetables with olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.