Crispy Lemon-Herb Roasted Chicken with Fresh Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken with Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Fresh Roasted Vegetables

Enjoy a vibrant medley of flavors in this dish featuring tender, crispy lemon-herb roasted chicken paired with a colorful assortment of roasted vegetables and a side of fluffy quinoa. The dish bursts with citrus and herb notes, perfectly balanced by the natural sweetness of the vegetables, making it an ideal, wholesome meal.

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NUTRITION

389kcal
Protein
38.6g
Fat
10.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, a pinch of salt, and a dash of pepper.

  • 3

    Pat the chicken breast dry, then rub it with the lemon-herb mixture.

  • 4

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    While the chicken and vegetables are roasting, prepare the quinoa according to the package instructions if not already cooked.

  • 9

    Plate the roasted chicken alongside a serving of quinoa and vegetables, and enjoy your balanced, flavorful meal.

Crispy Lemon-Herb Roasted Chicken with Fresh Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken with Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Fresh Roasted Vegetables

Enjoy a vibrant medley of flavors in this dish featuring tender, crispy lemon-herb roasted chicken paired with a colorful assortment of roasted vegetables and a side of fluffy quinoa. The dish bursts with citrus and herb notes, perfectly balanced by the natural sweetness of the vegetables, making it an ideal, wholesome meal.

NUTRITION

389kcal
Protein
38.6g
Fat
10.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, a pinch of salt, and a dash of pepper.

  • 3

    Pat the chicken breast dry, then rub it with the lemon-herb mixture.

  • 4

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    While the chicken and vegetables are roasting, prepare the quinoa according to the package instructions if not already cooked.

  • 9

    Plate the roasted chicken alongside a serving of quinoa and vegetables, and enjoy your balanced, flavorful meal.