Lemon Herb Roasted Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Savor the bright, zesty flavors of lemon and fragrant herbs paired with tender roasted chicken and a medley of crisp, colorful vegetables. This dish combines a satisfying protein punch with the natural sweetness of roasted veggies, all enhanced by a drizzle of olive oil for delicious, golden crisping.

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NUTRITION

480kcal
Protein
41.8g
Fat
20.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup diced Carrots

1/2 cup sliced Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the broccoli, carrots, and red bell pepper in a bowl with olive oil, remaining salt, and pepper.

  • 5

    Arrange the marinated chicken breast and the vegetable mix on a baking tray lined with parchment paper.

  • 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 and slightly crispy.

  • 7

    Remove from oven and let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the crispy roasted vegetables.

Lemon Herb Roasted Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Savor the bright, zesty flavors of lemon and fragrant herbs paired with tender roasted chicken and a medley of crisp, colorful vegetables. This dish combines a satisfying protein punch with the natural sweetness of roasted veggies, all enhanced by a drizzle of olive oil for delicious, golden crisping.

NUTRITION

480kcal
Protein
41.8g
Fat
20.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup diced Carrots

1/2 cup sliced Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the broccoli, carrots, and red bell pepper in a bowl with olive oil, remaining salt, and pepper.

  • 5

    Arrange the marinated chicken breast and the vegetable mix on a baking tray lined with parchment paper.

  • 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 and slightly crispy.

  • 7

    Remove from oven and let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the crispy roasted vegetables.