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 burst of lemon and aromatic herbs on tender roasted chicken paired with a medley of crispy roasted vegetables. This well-balanced dish offers vibrant flavors and a satisfying crunch, making it an ideal dinner option that feels both hearty and light.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
42.9g
Fat
18.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, lemon juice, chopped rosemary, thyme, salt, and black pepper.

  • 3

    Place the chicken breast in a roasting pan and brush both sides with the lemon herb mixture.

  • 4

    Chop the broccoli, slice the carrot, and cut the red bell pepper into strips. Toss them in the remaining olive oil and season lightly with salt and pepper.

  • 5

    Arrange the vegetables around the chicken in the roasting pan.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 7

    Let the chicken rest for a few minutes before slicing and serving 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 the bright burst of lemon and aromatic herbs on tender roasted chicken paired with a medley of crispy roasted vegetables. This well-balanced dish offers vibrant flavors and a satisfying crunch, making it an ideal dinner option that feels both hearty and light.

NUTRITION

389kcal
Protein
42.9g
Fat
18.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, lemon juice, chopped rosemary, thyme, salt, and black pepper.

  • 3

    Place the chicken breast in a roasting pan and brush both sides with the lemon herb mixture.

  • 4

    Chop the broccoli, slice the carrot, and cut the red bell pepper into strips. Toss them in the remaining olive oil and season lightly with salt and pepper.

  • 5

    Arrange the vegetables around the chicken in the roasting pan.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.