Lemon-Herb Roasted Chicken with Roasted Bell Peppers and Zucchini

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

Lemon-Herb Roasted Chicken with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Bell Peppers and Zucchini

Savor a vibrant plate of lemon-herb inflected roasted chicken paired with sweet, roasted bell peppers and tender zucchini. This dish is a simple yet elegant blend of lean protein and seasonal vegetables, lightly drizzled with olive oil and finished with fresh lemon zest for a burst of brightness.

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NUTRITION

393kcal
Protein
39.1g
Fat
18.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Olive Oil

1/2 medium Lemon

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

    Place the chicken breast, sliced bell pepper, and sliced zucchini on a baking tray lined with parchment paper.

  • 4

    Drizzle the olive oil mixture evenly over the chicken and vegetables.

  • 5

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

  • 6

    Remove from the oven, garnish with additional lemon zest if desired, and serve warm.

Lemon-Herb Roasted Chicken with Roasted Bell Peppers and Zucchini

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

Lemon-Herb Roasted Chicken with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Bell Peppers and Zucchini

Savor a vibrant plate of lemon-herb inflected roasted chicken paired with sweet, roasted bell peppers and tender zucchini. This dish is a simple yet elegant blend of lean protein and seasonal vegetables, lightly drizzled with olive oil and finished with fresh lemon zest for a burst of brightness.

NUTRITION

393kcal
Protein
39.1g
Fat
18.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Olive Oil

1/2 medium Lemon

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

    Place the chicken breast, sliced bell pepper, and sliced zucchini on a baking tray lined with parchment paper.

  • 4

    Drizzle the olive oil mixture evenly over the chicken and vegetables.

  • 5

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

  • 6

    Remove from the oven, garnish with additional lemon zest if desired, and serve warm.