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 harmonious blend of zesty lemon-infused roasted chicken paired with a medley of crispy roasted vegetables. This dish features tender chicken breast marinated in lemon, garlic, and fresh herbs, accompanied by vibrant red bell peppers and zucchini, all roasted to perfection with a drizzle of olive oil. An ideal balance of protein and nutrients in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
49.7g
Fat
12.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 medium Zucchini

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Rosemary & Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and chopped fresh rosemary & thyme with olive oil.

  • 3

    Place the chicken breast on a baking sheet, and gently rub the lemon herb mixture over it. Let it marinate for 10 minutes.

  • 4

    Meanwhile, chop the red bell pepper into bite-sized pieces and slice the zucchini into rounds. Toss them in any remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.

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 harmonious blend of zesty lemon-infused roasted chicken paired with a medley of crispy roasted vegetables. This dish features tender chicken breast marinated in lemon, garlic, and fresh herbs, accompanied by vibrant red bell peppers and zucchini, all roasted to perfection with a drizzle of olive oil. An ideal balance of protein and nutrients in every bite.

NUTRITION

386kcal
Protein
49.7g
Fat
12.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 medium Zucchini

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Rosemary & Thyme

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and chopped fresh rosemary & thyme with olive oil.

  • 3

    Place the chicken breast on a baking sheet, and gently rub the lemon herb mixture over it. Let it marinate for 10 minutes.

  • 4

    Meanwhile, chop the red bell pepper into bite-sized pieces and slice the zucchini into rounds. Toss them in any remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.