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 perfectly roasted chicken breast infused with zesty lemon and aromatic herbs, paired with a medley of crispy, roasted vegetables. This dish balances lean protein with vibrant vegetables for an energizing and delicious meal.

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NUTRITION

364kcal
Protein
34.9g
Fat
18.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup chopped Broccoli (90g)

1 medium Carrot (61g)

1/2 cup sliced Red Bell Pepper (75g)

1 tbsp Olive Oil (15g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

1 tsp Mixed Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon herb mixture.

  • 4

    In another bowl, toss the chopped broccoli, sliced red bell pepper, and sliced carrot with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

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 perfectly roasted chicken breast infused with zesty lemon and aromatic herbs, paired with a medley of crispy, roasted vegetables. This dish balances lean protein with vibrant vegetables for an energizing and delicious meal.

NUTRITION

364kcal
Protein
34.9g
Fat
18.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup chopped Broccoli (90g)

1 medium Carrot (61g)

1/2 cup sliced Red Bell Pepper (75g)

1 tbsp Olive Oil (15g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

1 tsp Mixed Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon herb mixture.

  • 4

    In another bowl, toss the chopped broccoli, sliced red bell pepper, and sliced carrot with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.