Lemon Herb Chicken with Roasted Summer Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken with Roasted Summer Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Summer Vegetable Medley

Enjoy a vibrant medley of summer vegetables roasted to tenderness alongside a zesty lemon herb chicken. This dish is a perfect balance of hearty protein and fresh, colorful veggies, accented with bright lemon juice and aromatic herbs for a satisfying and nutritious meal.

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NUTRITION

321kcal
Protein
37.5g
Fat
13.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, and fresh herbs to create a marinade.

  • 3

    Place the chicken breast in a bowl and pour half of the marinade over it, ensuring it's well-coated. Set aside to marinate for at least 10 minutes.

  • 4

    On a baking sheet, arrange the sliced zucchini, chopped red bell pepper, and cherry tomatoes. Drizzle the remaining marinade over the vegetables and toss gently to coat evenly.

  • 5

    Place the marinated chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken sliced alongside the roasted summer vegetable medley.

Lemon Herb Chicken with Roasted Summer Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken with Roasted Summer Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Summer Vegetable Medley

Enjoy a vibrant medley of summer vegetables roasted to tenderness alongside a zesty lemon herb chicken. This dish is a perfect balance of hearty protein and fresh, colorful veggies, accented with bright lemon juice and aromatic herbs for a satisfying and nutritious meal.

NUTRITION

321kcal
Protein
37.5g
Fat
13.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, and fresh herbs to create a marinade.

  • 3

    Place the chicken breast in a bowl and pour half of the marinade over it, ensuring it's well-coated. Set aside to marinate for at least 10 minutes.

  • 4

    On a baking sheet, arrange the sliced zucchini, chopped red bell pepper, and cherry tomatoes. Drizzle the remaining marinade over the vegetables and toss gently to coat evenly.

  • 5

    Place the marinated chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken sliced alongside the roasted summer vegetable medley.