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

Enjoy a bright twist on a classic roasted chicken dish, featuring juicy, lemon-herb marinated chicken breast paired with a medley of crispy roasted vegetables. This dish brings together tender meat and caramelized veggies with a refreshing citrus note and aromatic herbs for a satisfying and healthy meal.

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NUTRITION

418kcal
Protein
49.7g
Fat
12.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Zucchini (124g)

1/2 medium Red Bell Pepper (75g)

1/4 cup sliced Red Onion (30g)

2 tsp Olive Oil (9.3g)

1 tbsp Lemon Juice (15g)

1 Garlic clove

1 tbsp Mixed Herbs (Rosemary, Thyme, Parsley)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the chopped zucchini, halved red bell pepper, and sliced red onion with the remaining lemon-herb mixture until evenly coated.

  • 5

    Spread the vegetables on a baking sheet in a single layer.

  • 6

    Place the marinated chicken breast on the same baking sheet or in a separate baking dish.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside 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

Enjoy a bright twist on a classic roasted chicken dish, featuring juicy, lemon-herb marinated chicken breast paired with a medley of crispy roasted vegetables. This dish brings together tender meat and caramelized veggies with a refreshing citrus note and aromatic herbs for a satisfying and healthy meal.

NUTRITION

418kcal
Protein
49.7g
Fat
12.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Zucchini (124g)

1/2 medium Red Bell Pepper (75g)

1/4 cup sliced Red Onion (30g)

2 tsp Olive Oil (9.3g)

1 tbsp Lemon Juice (15g)

1 Garlic clove

1 tbsp Mixed Herbs (Rosemary, Thyme, Parsley)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the chopped zucchini, halved red bell pepper, and sliced red onion with the remaining lemon-herb mixture until evenly coated.

  • 5

    Spread the vegetables on a baking sheet in a single layer.

  • 6

    Place the marinated chicken breast on the same baking sheet or in a separate baking dish.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.