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 a vibrant and healthy dish featuring tender chicken breast coated with a fragrant blend of lemon, garlic, and fresh herbs, perfectly paired with a medley of roasted bell peppers, zucchini, and broccoli. This dish balances zesty citrus and aromatic herbs with the sweetness of roasted vegetables, making it a delightful meal for any time of day.

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NUTRITION

339kcal
Protein
40.3g
Fat
9.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1 cup Broccoli florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, chopped rosemary, and thyme.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides of the chicken.

  • 4

    Place the chicken in a baking dish. In a separate bowl, toss the chopped bell pepper, zucchini, and broccoli with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken 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 a vibrant and healthy dish featuring tender chicken breast coated with a fragrant blend of lemon, garlic, and fresh herbs, perfectly paired with a medley of roasted bell peppers, zucchini, and broccoli. This dish balances zesty citrus and aromatic herbs with the sweetness of roasted vegetables, making it a delightful meal for any time of day.

NUTRITION

339kcal
Protein
40.3g
Fat
9.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1 cup Broccoli florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, chopped rosemary, and thyme.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides of the chicken.

  • 4

    Place the chicken in a baking dish. In a separate bowl, toss the chopped bell pepper, zucchini, and broccoli with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.