Lemon Herb Roasted Chicken with Crispy 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Vegetables

Savor a zesty, herbaceous roasted chicken served alongside a medley of crispy, oven-roasted vegetables. This dish combines succulent lemon-infused chicken with lightly seasoned broccoli, carrots, and zucchini, finished with a drizzle of olive oil for a perfectly balanced meal.

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NUTRITION

287kcal
Protein
35.7g
Fat
9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 cup Zucchini (90g)

2 teaspoons Olive Oil (9g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, dried herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking sheet. Brush both sides of the chicken with the marinade, ensuring it is well coated.

  • 4

    In a separate bowl, toss broccoli, carrot slices, and zucchini with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

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

Lemon Herb Roasted Chicken with Crispy 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Vegetables

Savor a zesty, herbaceous roasted chicken served alongside a medley of crispy, oven-roasted vegetables. This dish combines succulent lemon-infused chicken with lightly seasoned broccoli, carrots, and zucchini, finished with a drizzle of olive oil for a perfectly balanced meal.

NUTRITION

287kcal
Protein
35.7g
Fat
9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 cup Zucchini (90g)

2 teaspoons Olive Oil (9g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, dried herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking sheet. Brush both sides of the chicken with the marinade, ensuring it is well coated.

  • 4

    In a separate bowl, toss broccoli, carrot slices, and zucchini with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

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