Lemon Herb Roasted Chicken with Roasted Vegetables

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

Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a delightful medley of tender roasted chicken infused with zesty lemon and fragrant herbs, paired with a colorful mix of roasted vegetables. This dish perfectly balances vibrant flavors and a wholesome, nourishing profile for a satisfying meal.

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NUTRITION

441kcal
Protein
41.5g
Fat
18.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 cup Broccoli

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, fresh thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces. Place them in a mixing bowl, drizzle with olive oil, and toss with the remaining marinade.

  • 5

    Arrange the chicken breast on a baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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

Lemon Herb Roasted Chicken with Roasted Vegetables

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

Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a delightful medley of tender roasted chicken infused with zesty lemon and fragrant herbs, paired with a colorful mix of roasted vegetables. This dish perfectly balances vibrant flavors and a wholesome, nourishing profile for a satisfying meal.

NUTRITION

441kcal
Protein
41.5g
Fat
18.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 cup Broccoli

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, fresh thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces. Place them in a mixing bowl, drizzle with olive oil, and toss with the remaining marinade.

  • 5

    Arrange the chicken breast on a baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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