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 bright, zesty roasted chicken paired with a medley of crispy vegetables. The lemon and fresh herbs elevate the tender chicken while the colorful mix of broccoli, zucchini, carrots, and red bell pepper provides satisfying crunch and vibrant flavor, all roasted to perfection with a hint of olive oil.

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NUTRITION

478kcal
Protein
49.6g
Fat
19.8g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrots

1 cup chopped Broccoli

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast in a roasting pan and brush with half of the lemon-herb mixture, ensuring it is evenly coated.

  • 4

    In a separate bowl, combine the carrots, broccoli, zucchini, and red bell pepper. Drizzle with the remaining mixture and toss until the vegetables are well coated.

  • 5

    Arrange the vegetables around the chicken in the pan.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables and enjoy 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 a bright, zesty roasted chicken paired with a medley of crispy vegetables. The lemon and fresh herbs elevate the tender chicken while the colorful mix of broccoli, zucchini, carrots, and red bell pepper provides satisfying crunch and vibrant flavor, all roasted to perfection with a hint of olive oil.

NUTRITION

478kcal
Protein
49.6g
Fat
19.8g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrots

1 cup chopped Broccoli

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast in a roasting pan and brush with half of the lemon-herb mixture, ensuring it is evenly coated.

  • 4

    In a separate bowl, combine the carrots, broccoli, zucchini, and red bell pepper. Drizzle with the remaining mixture and toss until the vegetables are well coated.

  • 5

    Arrange the vegetables around the chicken in the pan.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables and enjoy a balanced, flavorful meal.