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 vibrant plate of lemon herb roasted chicken paired with a medley of crispy roasted vegetables. This dish features tender, juicy chicken infused with bright lemon and aromatic herbs, alongside vegetables that are caramelized to perfection. The flavors harmonize beautifully to create a satisfying yet light meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
39.6g
Fat
11.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

100g Brussels Sprouts

1 medium Carrot (~50g)

1 small Red Onion (~50g)

0.5 tbsp Olive Oil (~7g)

1 tbsp Lemon Juice (~15g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels.

  • 3

    In a small bowl, combine lemon juice, olive oil, chopped rosemary, chopped thyme, salt, and pepper.

  • 4

    Place the chicken breast in a baking dish and brush it generously with the lemon herb mixture.

  • 5

    Cut the Brussels sprouts in half, slice the carrot into sticks, and cut the red onion into wedges. Toss the vegetables with a little olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy on the edges.

  • 8

    Let the chicken rest for a few minutes before serving 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 vibrant plate of lemon herb roasted chicken paired with a medley of crispy roasted vegetables. This dish features tender, juicy chicken infused with bright lemon and aromatic herbs, alongside vegetables that are caramelized to perfection. The flavors harmonize beautifully to create a satisfying yet light meal.

NUTRITION

335kcal
Protein
39.6g
Fat
11.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

100g Brussels Sprouts

1 medium Carrot (~50g)

1 small Red Onion (~50g)

0.5 tbsp Olive Oil (~7g)

1 tbsp Lemon Juice (~15g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels.

  • 3

    In a small bowl, combine lemon juice, olive oil, chopped rosemary, chopped thyme, salt, and pepper.

  • 4

    Place the chicken breast in a baking dish and brush it generously with the lemon herb mixture.

  • 5

    Cut the Brussels sprouts in half, slice the carrot into sticks, and cut the red onion into wedges. Toss the vegetables with a little olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy on the edges.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.