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 the zesty essence of lemon and fragrant herbs perfectly complementing tender roasted chicken, paired with a colorful medley of crispy roasted vegetables. This well-balanced dish delivers a burst of fresh flavors with each bite, ideal for a wholesome dinner.

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NUTRITION

387kcal
Protein
40.1g
Fat
14.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Lemon

2 cloves Garlic

1 tsp Olive Oil (for marinade)

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil (for vegetables)

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of the lemon, minced garlic, olive oil (for marinade), and chopped fresh thyme and rosemary to create a zesty marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the carrot, zucchini, and red bell pepper into evenly sized pieces. Toss the vegetables in the remaining marinade and drizzle with the additional teaspoon of olive oil.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper, keeping them in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest briefly, then serve the sliced chicken alongside the crispy 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 the zesty essence of lemon and fragrant herbs perfectly complementing tender roasted chicken, paired with a colorful medley of crispy roasted vegetables. This well-balanced dish delivers a burst of fresh flavors with each bite, ideal for a wholesome dinner.

NUTRITION

387kcal
Protein
40.1g
Fat
14.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Lemon

2 cloves Garlic

1 tsp Olive Oil (for marinade)

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil (for vegetables)

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of the lemon, minced garlic, olive oil (for marinade), and chopped fresh thyme and rosemary to create a zesty marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the carrot, zucchini, and red bell pepper into evenly sized pieces. Toss the vegetables in the remaining marinade and drizzle with the additional teaspoon of olive oil.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper, keeping them in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest briefly, then serve the sliced chicken alongside the crispy roasted vegetables.