Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

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

Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

Enjoy a savory dish of tender herb-crusted chicken paired with vibrant roasted vegetables. The chicken is seasoned with fresh herbs and a hint of garlic, then roasted to perfection. Lemon adds brightness, while a medley of broccoli and red bell pepper delivers a satisfying crunch and delightful color. This meal is a celebration of clean eating without compromising on flavor.

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NUTRITION

398kcal
Protein
57.2g
Fat
11.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

1/2 Lemon

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the chopped fresh herbs, minced garlic, a squeeze of lemon juice (from the 1/2 lemon), and a tiny drizzle of olive oil. Mix well to create the herb-garlic marinade.

  • 3

    Pat the chicken breast dry. Rub the herb mixture generously over the chicken, ensuring it's evenly coated.

  • 4

    Prepare the vegetables: cut the broccoli into florets and slice the red bell pepper into strips.

  • 5

    In a mixing bowl, toss the broccoli and red bell pepper with the remaining olive oil, a pinch of salt, and a drizzle of lemon juice.

  • 6

    Place the chicken breast on a baking tray lined with parchment paper, and arrange the vegetables around it in a single layer.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve your herb-crusted chicken with a generous portion of the roasted vegetables.

Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

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

Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

Enjoy a savory dish of tender herb-crusted chicken paired with vibrant roasted vegetables. The chicken is seasoned with fresh herbs and a hint of garlic, then roasted to perfection. Lemon adds brightness, while a medley of broccoli and red bell pepper delivers a satisfying crunch and delightful color. This meal is a celebration of clean eating without compromising on flavor.

NUTRITION

398kcal
Protein
57.2g
Fat
11.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

1/2 Lemon

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary and Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the chopped fresh herbs, minced garlic, a squeeze of lemon juice (from the 1/2 lemon), and a tiny drizzle of olive oil. Mix well to create the herb-garlic marinade.

  • 3

    Pat the chicken breast dry. Rub the herb mixture generously over the chicken, ensuring it's evenly coated.

  • 4

    Prepare the vegetables: cut the broccoli into florets and slice the red bell pepper into strips.

  • 5

    In a mixing bowl, toss the broccoli and red bell pepper with the remaining olive oil, a pinch of salt, and a drizzle of lemon juice.

  • 6

    Place the chicken breast on a baking tray lined with parchment paper, and arrange the vegetables around it in a single layer.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve your herb-crusted chicken with a generous portion of the roasted vegetables.