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 a delightful plate featuring tender roasted chicken infused with bright lemon and aromatic herbs, paired with a medley of crispy roasted vegetables. This well-balanced meal delivers a burst of fresh flavors and satisfying textures, perfect for a wholesome dinner.

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NUTRITION

349kcal
Protein
39.1g
Fat
9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup diced Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, lemon juice, and finely chopped leaves from rosemary and thyme. Season with a pinch of salt and pepper if desired.

  • 3

    Place the chicken breast on a baking sheet and generously brush with the lemon herb mixture.

  • 4

    In a separate bowl, toss the broccoli, diced sweet potato, and sliced carrot with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables alongside the chicken on the baking sheet, ensuring they are spread out for even roasting.

  • 6

    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 crispy on the edges.

  • 7

    Remove from the oven and allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken with 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 a delightful plate featuring tender roasted chicken infused with bright lemon and aromatic herbs, paired with a medley of crispy roasted vegetables. This well-balanced meal delivers a burst of fresh flavors and satisfying textures, perfect for a wholesome dinner.

NUTRITION

349kcal
Protein
39.1g
Fat
9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup diced Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, lemon juice, and finely chopped leaves from rosemary and thyme. Season with a pinch of salt and pepper if desired.

  • 3

    Place the chicken breast on a baking sheet and generously brush with the lemon herb mixture.

  • 4

    In a separate bowl, toss the broccoli, diced sweet potato, and sliced carrot with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables alongside the chicken on the baking sheet, ensuring they are spread out for even roasting.

  • 6

    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 crispy on the edges.

  • 7

    Remove from the oven and allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables.