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 plate featuring succulent chicken breast infused with lemon, garlic, and fresh herbs paired with a colorful medley of roasted vegetables. This dish balances bright, zesty notes with aromatic, herbaceous flavors and perfectly roasted crunchy veggies, making it a delightful, healthy meal option.

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NUTRITION

450kcal
Protein
57.9g
Fat
15.4g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Fresh Lemon

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

1 tsp Olive Oil (for chicken)

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1 tsp Olive Oil (for vegetables)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice of 1/2 lemon, 2 minced garlic cloves, 1 tablespoon of chopped mixed fresh herbs, and 1 teaspoon olive oil. Whisk until well blended.

  • 3

    Place the chicken breast in a shallow dish and pour the lemon garlic herb marinade over it. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    While the chicken marinates, chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, and freshly ground pepper, ensuring they are evenly coated.

  • 6

    Arrange the marinated chicken breast on a baking sheet lined with parchment paper. Spread the vegetables around the chicken in a single layer.

  • 7

    Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before slicing. Plate with the roasted vegetables and enjoy!

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 plate featuring succulent chicken breast infused with lemon, garlic, and fresh herbs paired with a colorful medley of roasted vegetables. This dish balances bright, zesty notes with aromatic, herbaceous flavors and perfectly roasted crunchy veggies, making it a delightful, healthy meal option.

NUTRITION

450kcal
Protein
57.9g
Fat
15.4g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Fresh Lemon

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

1 tsp Olive Oil (for chicken)

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1 tsp Olive Oil (for vegetables)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice of 1/2 lemon, 2 minced garlic cloves, 1 tablespoon of chopped mixed fresh herbs, and 1 teaspoon olive oil. Whisk until well blended.

  • 3

    Place the chicken breast in a shallow dish and pour the lemon garlic herb marinade over it. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    While the chicken marinates, chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, and freshly ground pepper, ensuring they are evenly coated.

  • 6

    Arrange the marinated chicken breast on a baking sheet lined with parchment paper. Spread the vegetables around the chicken in a single layer.

  • 7

    Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before slicing. Plate with the roasted vegetables and enjoy!