Herb-Roasted Lemon Garlic Chicken with Rainbow Vegetables

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

Herb-Roasted Lemon Garlic Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lemon Garlic Chicken with Rainbow Vegetables

Savor a vibrant blend of herb-roasted chicken breast infused with zesty lemon and garlic, accompanied by a colorful medley of bell peppers, zucchini, and red onion. This dish combines aromatic herbs with a light olive oil finish to create a balanced, satisfying meal that's as pleasing to the eye as it is to your palate.

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NUTRITION

389kcal
Protein
38.1g
Fat
18.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

3 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper, and brush both sides with the herb-lemon mixture.

  • 4

    Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion. Arrange the vegetables around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Herb-Roasted Lemon Garlic Chicken with Rainbow Vegetables

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

Herb-Roasted Lemon Garlic Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lemon Garlic Chicken with Rainbow Vegetables

Savor a vibrant blend of herb-roasted chicken breast infused with zesty lemon and garlic, accompanied by a colorful medley of bell peppers, zucchini, and red onion. This dish combines aromatic herbs with a light olive oil finish to create a balanced, satisfying meal that's as pleasing to the eye as it is to your palate.

NUTRITION

389kcal
Protein
38.1g
Fat
18.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

3 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper, and brush both sides with the herb-lemon mixture.

  • 4

    Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion. Arrange the vegetables around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.