Crispy Lemon Herb Roasted Chicken with Tender Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken with Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Tender Roasted Vegetables

Enjoy a perfectly roasted chicken breast with a crispy, herb-infused lemon skin on one side, paired with a medley of tender, oven-roasted vegetables. This dish combines the freshness of lemon, aromatic herbs, and the natural sweetness of roasted carrots and red bell pepper for a satisfying meal that balances protein, vibrant flavors, and a light, clean finish.

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NUTRITION

329kcal
Protein
38.9g
Fat
11.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, mix the olive oil, fresh lemon juice, dried rosemary, dried thyme, salt, and black pepper.

  • 3

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

  • 4

    In a separate bowl, toss the chopped broccoli, sliced carrot, and red bell pepper with a little olive oil and a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

    For a crispier chicken skin, broil the dish for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.

  • 8

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

Crispy Lemon Herb Roasted Chicken with Tender Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken with Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Tender Roasted Vegetables

Enjoy a perfectly roasted chicken breast with a crispy, herb-infused lemon skin on one side, paired with a medley of tender, oven-roasted vegetables. This dish combines the freshness of lemon, aromatic herbs, and the natural sweetness of roasted carrots and red bell pepper for a satisfying meal that balances protein, vibrant flavors, and a light, clean finish.

NUTRITION

329kcal
Protein
38.9g
Fat
11.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, mix the olive oil, fresh lemon juice, dried rosemary, dried thyme, salt, and black pepper.

  • 3

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

  • 4

    In a separate bowl, toss the chopped broccoli, sliced carrot, and red bell pepper with a little olive oil and a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

    For a crispier chicken skin, broil the dish for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.

  • 8

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