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 the bright, zesty flavors of lemon and garlic perfectly paired with a crispy herb-crusted chicken breast, complemented by a medley of roasted zucchini and red bell pepper. This dish is a harmonious blend of lean protein, vibrant vegetables, and aromatic herbs, making it a nutritious and satisfying meal.

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NUTRITION

417kcal
Protein
41.9g
Fat
10.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Bread Crumbs

1 tsp Olive Oil

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Lemon

2 cloves Garlic

1 tbsp Fresh Parsley

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the bread crumbs, chopped parsley, thyme, salt, and pepper. Zest the half lemon and add the zest to the herb mixture.

  • 3

    Pat the chicken breast dry and brush lightly with olive oil. Squeeze half the lemon juice over the chicken and rub minced garlic evenly on both sides.

  • 4

    Coat the chicken breast with the herb and bread crumb mixture, pressing gently to adhere.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces. Toss them with a drizzle of olive oil, remaining lemon juice, salt, and pepper.

  • 6

    Place the chicken breast in the center of the baking sheet and arrange the vegetables around it.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing and serving with 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 the bright, zesty flavors of lemon and garlic perfectly paired with a crispy herb-crusted chicken breast, complemented by a medley of roasted zucchini and red bell pepper. This dish is a harmonious blend of lean protein, vibrant vegetables, and aromatic herbs, making it a nutritious and satisfying meal.

NUTRITION

417kcal
Protein
41.9g
Fat
10.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Bread Crumbs

1 tsp Olive Oil

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Lemon

2 cloves Garlic

1 tbsp Fresh Parsley

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the bread crumbs, chopped parsley, thyme, salt, and pepper. Zest the half lemon and add the zest to the herb mixture.

  • 3

    Pat the chicken breast dry and brush lightly with olive oil. Squeeze half the lemon juice over the chicken and rub minced garlic evenly on both sides.

  • 4

    Coat the chicken breast with the herb and bread crumb mixture, pressing gently to adhere.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces. Toss them with a drizzle of olive oil, remaining lemon juice, salt, and pepper.

  • 6

    Place the chicken breast in the center of the baking sheet and arrange the vegetables around it.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.