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 flavors of lemon and fresh herbs accentuating tender roasted chicken paired with a medley of crispy vegetables. This dish offers a beautifully balanced blend of savory and zesty notes, lightly kissed by olive oil and perfectly roasted to enhance the natural sweetness of the veggies.

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NUTRITION

369kcal
Protein
46.3g
Fat
12.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

2 medium slices Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped rosemary, thyme, and minced garlic. Season this mixture with salt and pepper.

  • 3

    Place the chicken breast on a plate and rub half of the lemon-herb marinade over it. Allow it to marinate for 10-15 minutes if time permits.

  • 4

    Meanwhile, chop the bell peppers, zucchini, and red onion into bite-size pieces. Toss these vegetables with the remaining marinade ensuring they’re evenly coated.

  • 5

    Place the chicken breast in the center of the baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and then slice the chicken. Serve the sliced chicken over the 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 flavors of lemon and fresh herbs accentuating tender roasted chicken paired with a medley of crispy vegetables. This dish offers a beautifully balanced blend of savory and zesty notes, lightly kissed by olive oil and perfectly roasted to enhance the natural sweetness of the veggies.

NUTRITION

369kcal
Protein
46.3g
Fat
12.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

2 medium slices Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped rosemary, thyme, and minced garlic. Season this mixture with salt and pepper.

  • 3

    Place the chicken breast on a plate and rub half of the lemon-herb marinade over it. Allow it to marinate for 10-15 minutes if time permits.

  • 4

    Meanwhile, chop the bell peppers, zucchini, and red onion into bite-size pieces. Toss these vegetables with the remaining marinade ensuring they’re evenly coated.

  • 5

    Place the chicken breast in the center of the baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and then slice the chicken. Serve the sliced chicken over the roasted vegetables.