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 balance of lean protein and vibrant, roasted vegetables, all lightly tossed in a zesty lemon-herb marinade. This dish offers tender roasted chicken complemented by an aromatic medley of zucchini, bell pepper, and red onion for a nourishing and flavorful meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
39.5g
Fat
12.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Zucchini, sliced

1 medium Bell Pepper, cut into strips

1 small Red Onion, cut into wedges

2 tsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, fresh thyme, rosemary, salt, and pepper to create the marinade.

  • 3

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

  • 4

    Meanwhile, prepare the vegetables by slicing the zucchini, cutting the bell pepper into strips, and wedging the red onion. Toss the vegetables with the remaining marinade.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper. Make sure the chicken is located in the center, with vegetables distributed around it.

  • 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 caramelized.

  • 7

    Remove from the oven and let rest for 5 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 balance of lean protein and vibrant, roasted vegetables, all lightly tossed in a zesty lemon-herb marinade. This dish offers tender roasted chicken complemented by an aromatic medley of zucchini, bell pepper, and red onion for a nourishing and flavorful meal.

NUTRITION

382kcal
Protein
39.5g
Fat
12.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Zucchini, sliced

1 medium Bell Pepper, cut into strips

1 small Red Onion, cut into wedges

2 tsp Olive Oil

2 tbsp Lemon Juice

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 lemon juice, olive oil, fresh thyme, rosemary, salt, and pepper to create the marinade.

  • 3

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

  • 4

    Meanwhile, prepare the vegetables by slicing the zucchini, cutting the bell pepper into strips, and wedging the red onion. Toss the vegetables with the remaining marinade.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper. Make sure the chicken is located in the center, with vegetables distributed around it.

  • 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 caramelized.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.