Herb-Roasted Chicken with Lemon Garlic Vegetables

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

Herb-Roasted Chicken with Lemon Garlic Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Garlic Vegetables

Enjoy a savory plate of herb-roasted chicken paired with a vibrant medley of lemon garlic vegetables and a side of fluffy quinoa. The tender, juicy chicken is seasoned with fresh herbs, zesty lemon, and garlic, while the vegetables bring crisp texture and bright flavors, making for a wholesome, balanced meal that's as delicious as it is nutritious.

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NUTRITION

473kcal
Protein
42.7g
Fat
19.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1 cup Broccoli (chopped)

1/2 cup Carrots (sliced)

1 tablespoon Olive Oil

1/3 cup Cooked Quinoa

1/2 Lemon (juiced)

2 Garlic cloves (minced)

2 tablespoons Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a baking dish and drizzle with olive oil.

  • 3

    Season the chicken with salt, pepper, and a mix of fresh herbs. Drizzle half of the lemon juice over it.

  • 4

    In a bowl, combine the zucchini, red bell pepper, broccoli, and carrots. Add the minced garlic, the remaining lemon juice, and fresh herbs. Toss to coat evenly.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Meanwhile, prepare the quinoa if not already cooked.

  • 8

    Serve the roasted chicken and vegetables over a bed of quinoa.

Herb-Roasted Chicken with Lemon Garlic Vegetables

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

Herb-Roasted Chicken with Lemon Garlic Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Garlic Vegetables

Enjoy a savory plate of herb-roasted chicken paired with a vibrant medley of lemon garlic vegetables and a side of fluffy quinoa. The tender, juicy chicken is seasoned with fresh herbs, zesty lemon, and garlic, while the vegetables bring crisp texture and bright flavors, making for a wholesome, balanced meal that's as delicious as it is nutritious.

NUTRITION

473kcal
Protein
42.7g
Fat
19.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1 cup Broccoli (chopped)

1/2 cup Carrots (sliced)

1 tablespoon Olive Oil

1/3 cup Cooked Quinoa

1/2 Lemon (juiced)

2 Garlic cloves (minced)

2 tablespoons Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a baking dish and drizzle with olive oil.

  • 3

    Season the chicken with salt, pepper, and a mix of fresh herbs. Drizzle half of the lemon juice over it.

  • 4

    In a bowl, combine the zucchini, red bell pepper, broccoli, and carrots. Add the minced garlic, the remaining lemon juice, and fresh herbs. Toss to coat evenly.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Meanwhile, prepare the quinoa if not already cooked.

  • 8

    Serve the roasted chicken and vegetables over a bed of quinoa.