Lemon Herb Roasted Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor the vibrant flavors of tender, lemon herb-marinated chicken paired with a colorful medley of roasted vegetables. This dish balances zesty lemon and aromatic herbs with the natural sweetness of roasted bell pepper, zucchini, and red onion, all brought together with a drizzle of olive oil for a satisfying meal.

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NUTRITION

324kcal
Protein
54.8g
Fat
13.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 medium Lemon (juice)

1 clove Garlic

1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed herbs.

  • 3

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

  • 4

    While the chicken marinates, chop the red bell pepper, zucchini, and red onion into uniform pieces. Toss the vegetables with the remaining marinade.

  • 5

    Place the marinated chicken and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, then serve.

Lemon Herb Roasted Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor the vibrant flavors of tender, lemon herb-marinated chicken paired with a colorful medley of roasted vegetables. This dish balances zesty lemon and aromatic herbs with the natural sweetness of roasted bell pepper, zucchini, and red onion, all brought together with a drizzle of olive oil for a satisfying meal.

NUTRITION

324kcal
Protein
54.8g
Fat
13.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 medium Lemon (juice)

1 clove Garlic

1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed herbs.

  • 3

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

  • 4

    While the chicken marinates, chop the red bell pepper, zucchini, and red onion into uniform pieces. Toss the vegetables with the remaining marinade.

  • 5

    Place the marinated chicken and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, then serve.