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 harmonious plate of tender herb-crusted chicken infused with zesty lemon and garlic, perfectly paired with a vibrant medley of roasted vegetables. This dish offers an enticing blend of crisp roasted zucchini, sweet bell pepper, and savory red onion, all drizzled lightly with olive oil and finished with fresh herbs for a balanced, satisfying meal.

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NUTRITION

341kcal
Protein
45.9g
Fat
10.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1/2 medium Bell Pepper

1/2 small Red Onion

1/2 medium Lemon (juiced)

2 cloves Garlic

2 tablespoons Fresh Mixed Herbs

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat it evenly with the herb mixture.

  • 4

    Place the chicken on a lightly greased baking tray.

  • 5

    In another bowl, toss the sliced zucchini, bell pepper, and red onion with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the tray.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve 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 harmonious plate of tender herb-crusted chicken infused with zesty lemon and garlic, perfectly paired with a vibrant medley of roasted vegetables. This dish offers an enticing blend of crisp roasted zucchini, sweet bell pepper, and savory red onion, all drizzled lightly with olive oil and finished with fresh herbs for a balanced, satisfying meal.

NUTRITION

341kcal
Protein
45.9g
Fat
10.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1/2 medium Bell Pepper

1/2 small Red Onion

1/2 medium Lemon (juiced)

2 cloves Garlic

2 tablespoons Fresh Mixed Herbs

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat it evenly with the herb mixture.

  • 4

    Place the chicken on a lightly greased baking tray.

  • 5

    In another bowl, toss the sliced zucchini, bell pepper, and red onion with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the tray.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.