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 tender roasted chicken infused with bright lemon and fragrant herbs, paired with a colorful medley of crispy roasted vegetables. This dish offers a perfect balance of lean protein and vibrant, nutrient-packed veggies, ideal for a wholesome dinner that delights your palate with every bite.

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NUTRITION

363kcal
Protein
46.8g
Fat
9.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup Baby Carrots

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 medium Lemon (juiced)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle half of the lemon juice over the chicken and season generously with fresh rosemary, thyme, salt, and pepper.

  • 3

    In a bowl, combine the baby carrots and broccoli florets. Drizzle with olive oil, add the remaining lemon juice, and season with a pinch of salt and pepper. Toss to evenly coat.

  • 4

    Arrange the vegetables around the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight crisp edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

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 tender roasted chicken infused with bright lemon and fragrant herbs, paired with a colorful medley of crispy roasted vegetables. This dish offers a perfect balance of lean protein and vibrant, nutrient-packed veggies, ideal for a wholesome dinner that delights your palate with every bite.

NUTRITION

363kcal
Protein
46.8g
Fat
9.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup Baby Carrots

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 medium Lemon (juiced)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle half of the lemon juice over the chicken and season generously with fresh rosemary, thyme, salt, and pepper.

  • 3

    In a bowl, combine the baby carrots and broccoli florets. Drizzle with olive oil, add the remaining lemon juice, and season with a pinch of salt and pepper. Toss to evenly coat.

  • 4

    Arrange the vegetables around the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight crisp edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.