Name: Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Breast; 1 cup Broccoli Florets; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 2 tbsp Fresh Parsley, chopped; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables

Savor the zesty tang of lemon-infused roasted chicken paired with a medley of crispy roasted vegetables. This dish combines tender, herb-marinated chicken with vibrant broccoli, red bell pepper, and zucchini, all lightly tossed in olive oil and fresh garlic for a burst of flavor.

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NUTRITION

Protein

47.2g

Fat

7.6g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
In a small bowl, mix the lemon juice, olive oil, minced garlic, chopped parsley, salt, and pepper.
3
Place the chicken breast in a baking dish and pour half of the lemon-herb mixture over it, ensuring it is well coated.
4
In a separate bowl, toss the broccoli, red bell pepper, and zucchini with the remaining lemon-herb mixture.
5
Arrange the vegetables around the chicken in the baking dish in a single layer.
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 and slightly crispy.
7
Remove from the oven and let rest for a few minutes before serving.