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

Enjoy a bright and savory dish featuring succulent lemon garlic chicken with a fragrant herb crust paired with perfectly roasted vegetables. The dish combines juicy chicken with a medley of zucchini and red bell pepper, all drizzled with a hint of olive oil to create a well-balanced, flavorful meal ideal for any time of day.

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NUTRITION

381kcal
Protein
43g
Fat
11.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 whole Lemon

2 Garlic Cloves

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 teaspoon Extra Virgin Olive Oil

1/2 medium Zucchini

1/2 medium Red Bell Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of the lemon, minced garlic, chopped rosemary, and thyme. Add the olive oil and mix well to create your marinade.

  • 3

    Place the chicken breast on a clean surface and gently pat dry with paper towels. Rub the herb and lemon mixture all over the chicken, ensuring it’s evenly coated.

  • 4

    Arrange the chicken breast on a baking tray lined with parchment paper.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces and spread them around the chicken on the tray. Drizzle any remaining marinade over the vegetables.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside 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

Enjoy a bright and savory dish featuring succulent lemon garlic chicken with a fragrant herb crust paired with perfectly roasted vegetables. The dish combines juicy chicken with a medley of zucchini and red bell pepper, all drizzled with a hint of olive oil to create a well-balanced, flavorful meal ideal for any time of day.

NUTRITION

381kcal
Protein
43g
Fat
11.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 whole Lemon

2 Garlic Cloves

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 teaspoon Extra Virgin Olive Oil

1/2 medium Zucchini

1/2 medium Red Bell Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of the lemon, minced garlic, chopped rosemary, and thyme. Add the olive oil and mix well to create your marinade.

  • 3

    Place the chicken breast on a clean surface and gently pat dry with paper towels. Rub the herb and lemon mixture all over the chicken, ensuring it’s evenly coated.

  • 4

    Arrange the chicken breast on a baking tray lined with parchment paper.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces and spread them around the chicken on the tray. Drizzle any remaining marinade over the vegetables.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables and enjoy.