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 zest of lemon combined with aromatic herbs on a tender roasted chicken breast, paired with a medley of crisp, colorful vegetables. This dish offers a satisfying balance of lean protein and vibrant veggies with a subtle hint of olive oil and citrus, making it a wholesome, delicious choice for dinner.

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NUTRITION

380kcal
Protein
35.8g
Fat
18.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Zucchini

100g Red Bell Pepper

50g Red Onion

1 small Carrot (61g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

2 tablespoons Lemon Juice (30g)

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on a lined baking sheet. Brush half of the lemon-herb mixture evenly over the chicken.

  • 4

    In a separate bowl, toss zucchini, red bell pepper, red onion, and sliced carrot with the remaining lemon-herb dressing. Ensure the vegetables are evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer to promote even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables turn crisp and tender.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the vegetables.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve together for a balanced, flavorful meal.

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 zest of lemon combined with aromatic herbs on a tender roasted chicken breast, paired with a medley of crisp, colorful vegetables. This dish offers a satisfying balance of lean protein and vibrant veggies with a subtle hint of olive oil and citrus, making it a wholesome, delicious choice for dinner.

NUTRITION

380kcal
Protein
35.8g
Fat
18.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Zucchini

100g Red Bell Pepper

50g Red Onion

1 small Carrot (61g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

2 tablespoons Lemon Juice (30g)

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on a lined baking sheet. Brush half of the lemon-herb mixture evenly over the chicken.

  • 4

    In a separate bowl, toss zucchini, red bell pepper, red onion, and sliced carrot with the remaining lemon-herb dressing. Ensure the vegetables are evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer to promote even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables turn crisp and tender.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the vegetables.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve together for a balanced, flavorful meal.