Lemon-Herb Roasted Chicken with Crispy Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy a vibrant, savory plate featuring tender roasted chicken infused with lemon and fresh herbs, paired with a medley of crispy, oven-roasted vegetables. Each bite is balanced with zesty brightness and comforting crispness, making it a delightful meal perfect for any time of day.

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NUTRITION

403kcal
Protein
38.6g
Fat
13.4g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 medium Carrot

1 cup Broccoli Florets

1/2 medium Zucchini

1/2 cup diced Sweet Potato

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (rosemary, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the herb-lemon mixture over it. Marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the carrot, broccoli, zucchini, and sweet potato into bite-sized pieces. Toss them in the remaining herb-lemon mixture until evenly coated.

  • 5

    Arrange the vegetables on the baking sheet in a single layer. Place the marinated chicken breast on the sheet alongside the vegetables.

  • 6

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

  • 7

    Once done, remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken over a bed of the roasted vegetables.

Lemon-Herb Roasted Chicken with Crispy Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy a vibrant, savory plate featuring tender roasted chicken infused with lemon and fresh herbs, paired with a medley of crispy, oven-roasted vegetables. Each bite is balanced with zesty brightness and comforting crispness, making it a delightful meal perfect for any time of day.

NUTRITION

403kcal
Protein
38.6g
Fat
13.4g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 medium Carrot

1 cup Broccoli Florets

1/2 medium Zucchini

1/2 cup diced Sweet Potato

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (rosemary, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the herb-lemon mixture over it. Marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the carrot, broccoli, zucchini, and sweet potato into bite-sized pieces. Toss them in the remaining herb-lemon mixture until evenly coated.

  • 5

    Arrange the vegetables on the baking sheet in a single layer. Place the marinated chicken breast on the sheet alongside the vegetables.

  • 6

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

  • 7

    Once done, remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken over a bed of the roasted vegetables.