Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

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

Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, savory dish featuring tender roasted lemon-herb chicken paired with crispy, colorful vegetables. The bright citrus notes marry perfectly with fresh rosemary and thyme, while the medley of roasted broccoli, carrots, and zucchini adds a delightful crunch and natural sweetness to each bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
43.9g
Fat
9.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (~170g)

1 cup Broccoli Florets (~91g)

1 medium Carrot (~61g)

1 small Zucchini (~118g)

1.5 tsp Extra Virgin Olive Oil (~7.5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic (~3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the lemon juice, minced garlic, fresh rosemary, fresh thyme, and olive oil to create a marinade.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Let it marinate for at least 20 minutes.

  • 4

    Meanwhile, prepare the vegetables by cutting the broccoli into florets, slicing the carrot into rounds, and cutting the zucchini into half-moons. Toss them in the remaining marinade.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper, ensuring they are spread out evenly for crisp roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

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

Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, savory dish featuring tender roasted lemon-herb chicken paired with crispy, colorful vegetables. The bright citrus notes marry perfectly with fresh rosemary and thyme, while the medley of roasted broccoli, carrots, and zucchini adds a delightful crunch and natural sweetness to each bite.

NUTRITION

332kcal
Protein
43.9g
Fat
9.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (~170g)

1 cup Broccoli Florets (~91g)

1 medium Carrot (~61g)

1 small Zucchini (~118g)

1.5 tsp Extra Virgin Olive Oil (~7.5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic (~3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the lemon juice, minced garlic, fresh rosemary, fresh thyme, and olive oil to create a marinade.

  • 3

    Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Let it marinate for at least 20 minutes.

  • 4

    Meanwhile, prepare the vegetables by cutting the broccoli into florets, slicing the carrot into rounds, and cutting the zucchini into half-moons. Toss them in the remaining marinade.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper, ensuring they are spread out evenly for crisp roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.