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 this vibrant dish featuring tender, lemon-infused roasted chicken paired with a colorful medley of crispy vegetables. The fragrant blend of herbs and a drizzle of olive oil elevate this healthy meal, delivering a perfect balance of protein and wholesome flavors.

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NUTRITION

414kcal
Protein
39.5g
Fat
18.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the lemon juice, olive oil, chopped fresh rosemary, thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is well coated. Let it sit for at least 10 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables in a little olive oil, salt, and pepper.

  • 5

    Arrange the marinated chicken breast on a baking sheet and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let rest for a few minutes. Slice the chicken if desired and serve alongside the roasted vegetables.

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 this vibrant dish featuring tender, lemon-infused roasted chicken paired with a colorful medley of crispy vegetables. The fragrant blend of herbs and a drizzle of olive oil elevate this healthy meal, delivering a perfect balance of protein and wholesome flavors.

NUTRITION

414kcal
Protein
39.5g
Fat
18.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the lemon juice, olive oil, chopped fresh rosemary, thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is well coated. Let it sit for at least 10 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables in a little olive oil, salt, and pepper.

  • 5

    Arrange the marinated chicken breast on a baking sheet and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let rest for a few minutes. Slice the chicken if desired and serve alongside the roasted vegetables.