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

A bright, flavorful dish featuring tender roasted chicken infused with lemon and herbs, alongside a medley of roasted vegetables for a satisfying and nutritious meal.

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NUTRITION

346kcal
Protein
39g
Fat
13.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, mixed fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, making sure it’s well coated.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into bite-sized pieces. Place them in a mixing bowl.

  • 5

    Drizzle the remaining lemon-herb mixture over the vegetables and toss to ensure even coating.

  • 6

    Arrange the chicken breast on one side of the baking sheet and spread the vegetables on the other side in a single layer.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

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

A bright, flavorful dish featuring tender roasted chicken infused with lemon and herbs, alongside a medley of roasted vegetables for a satisfying and nutritious meal.

NUTRITION

346kcal
Protein
39g
Fat
13.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, mixed fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, making sure it’s well coated.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into bite-sized pieces. Place them in a mixing bowl.

  • 5

    Drizzle the remaining lemon-herb mixture over the vegetables and toss to ensure even coating.

  • 6

    Arrange the chicken breast on one side of the baking sheet and spread the vegetables on the other side in a single layer.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.