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 plate of crispy roasted chicken paired with a medley of fresh vegetables, all brightened with zesty lemon and aromatic herbs. The succulent chicken, seasoned with garlic and rosemary, gets a beautiful roast that brings out its natural flavors, while the vegetables offer a tender crunch and sweetness with every bite.

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NUTRITION

421kcal
Protein
56.1g
Fat
11.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 cup Red Bell Pepper

0.5 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped rosemary and thyme, and olive oil.

  • 3

    Pat the chicken breast dry with a paper towel and rub with the lemon-herb mixture. Let it marinate for 10-15 minutes.

  • 4

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

  • 5

    Place the chicken on a baking tray and surround it with the prepared vegetables.

  • 6

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

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

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 plate of crispy roasted chicken paired with a medley of fresh vegetables, all brightened with zesty lemon and aromatic herbs. The succulent chicken, seasoned with garlic and rosemary, gets a beautiful roast that brings out its natural flavors, while the vegetables offer a tender crunch and sweetness with every bite.

NUTRITION

421kcal
Protein
56.1g
Fat
11.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 cup Red Bell Pepper

0.5 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped rosemary and thyme, and olive oil.

  • 3

    Pat the chicken breast dry with a paper towel and rub with the lemon-herb mixture. Let it marinate for 10-15 minutes.

  • 4

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

  • 5

    Place the chicken on a baking tray and surround it with the prepared vegetables.

  • 6

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

  • 7

    Remove from the oven and let it rest for a few minutes before serving.