Lemon-Garlic 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-Garlic Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

Savor the bright flavors of lemon and garlic infusing tender roasted chicken with a medley of crispy vegetables. This dish brings a delicious balance of savory chicken, lightly caramelized zucchini, red bell pepper, and red onion, all elevated by a splash of extra-virgin olive oil and a hint of aromatic rosemary.

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NUTRITION

335kcal
Protein
45.4g
Fat
10.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

Juice of 1/2 Lemon

1/2 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet and brush with half of the lemon-garlic marinade.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-size pieces and place them in a mixing bowl.

  • 5

    Drizzle the vegetables with olive oil, add the remaining lemon-garlic mixture, and toss until evenly coated.

  • 6

    Arrange the vegetables around the chicken breast on the baking sheet.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through and the vegetables are crispy and tender.

  • 8

    Let the chicken rest for a few minutes, slice if desired, and serve with the roasted vegetables.

Lemon-Garlic 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-Garlic Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

Savor the bright flavors of lemon and garlic infusing tender roasted chicken with a medley of crispy vegetables. This dish brings a delicious balance of savory chicken, lightly caramelized zucchini, red bell pepper, and red onion, all elevated by a splash of extra-virgin olive oil and a hint of aromatic rosemary.

NUTRITION

335kcal
Protein
45.4g
Fat
10.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

Juice of 1/2 Lemon

1/2 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet and brush with half of the lemon-garlic marinade.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-size pieces and place them in a mixing bowl.

  • 5

    Drizzle the vegetables with olive oil, add the remaining lemon-garlic mixture, and toss until evenly coated.

  • 6

    Arrange the vegetables around the chicken breast on the baking sheet.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through and the vegetables are crispy and tender.

  • 8

    Let the chicken rest for a few minutes, slice if desired, and serve with the roasted vegetables.