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 beautifully roasted chicken infused with zesty lemon and fresh herbs paired with a medley of crispy roasted vegetables. Perfectly balanced to fuel your day, this dish strikes an ideal harmony between lean protein and vibrant seasonal produce.

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NUTRITION

354kcal
Protein
48.3g
Fat
10.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 cup Broccoli (91g)

1 cup Zucchini (124g)

1/2 Lemon (30g)

1/2 tablespoon Olive Oil (7g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of half a lemon, olive oil, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it generously with the lemon herb mixture.

  • 4

    Chop the carrot, broccoli, and zucchini into bite-sized pieces. Toss the vegetables with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

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

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 beautifully roasted chicken infused with zesty lemon and fresh herbs paired with a medley of crispy roasted vegetables. Perfectly balanced to fuel your day, this dish strikes an ideal harmony between lean protein and vibrant seasonal produce.

NUTRITION

354kcal
Protein
48.3g
Fat
10.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 cup Broccoli (91g)

1 cup Zucchini (124g)

1/2 Lemon (30g)

1/2 tablespoon Olive Oil (7g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of half a lemon, olive oil, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it generously with the lemon herb mixture.

  • 4

    Chop the carrot, broccoli, and zucchini into bite-sized pieces. Toss the vegetables with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

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