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 flavors of lemon and garlic paired with tender, herb-crusted chicken, complemented by a medley of roasted vegetables. This dish balances perfectly the savory notes of marinated chicken with the natural sweetness of zucchini, broccoli, and red bell pepper, creating a wholesome and satisfying meal.

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NUTRITION

340kcal
Protein
31.8g
Fat
16.6g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 cup Broccoli

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Fresh Thyme

1 tsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, thyme, and parsley.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush both sides of the chicken with the herb-lemon mixture, ensuring it's well coated.

  • 4

    Chop broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss them in the remaining herb-lemon mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.

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 flavors of lemon and garlic paired with tender, herb-crusted chicken, complemented by a medley of roasted vegetables. This dish balances perfectly the savory notes of marinated chicken with the natural sweetness of zucchini, broccoli, and red bell pepper, creating a wholesome and satisfying meal.

NUTRITION

340kcal
Protein
31.8g
Fat
16.6g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 cup Broccoli

1 medium Zucchini

1/2 medium Red Bell Pepper

1 tsp Fresh Thyme

1 tsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, thyme, and parsley.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush both sides of the chicken with the herb-lemon mixture, ensuring it's well coated.

  • 4

    Chop broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss them in the remaining herb-lemon mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.