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 the zesty, herb-infused roasted chicken paired with crisp, colorful vegetables. The lemon and herbs brighten the juicy chicken, while a medley of bell pepper, zucchini, red onion, and cherry tomatoes roasted in olive oil delivers both texture and a burst of flavor, making this an ideal meal for a balanced and satisfying dinner.

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NUTRITION

380kcal
Protein
46.4g
Fat
14.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Lemon (juice)

1 tsp Olive Oil (for chicken marinade)

1 Garlic Clove

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 Cherry Tomatoes

1 tsp Olive Oil (for veggies)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice of half a lemon, 1 tsp olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, making sure it is well coated. Let it marinate for 15-20 minutes.

  • 4

    Meanwhile, chop the bell pepper, zucchini, red onion, and leave the cherry tomatoes whole. Toss the vegetables in a bowl with 1 tsp olive oil, salt, and pepper.

  • 5

    Place the marinated chicken breast on a baking tray lined with parchment paper. Spread the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crisp.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and serve the sliced chicken alongside the roasted vegetables.

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 the zesty, herb-infused roasted chicken paired with crisp, colorful vegetables. The lemon and herbs brighten the juicy chicken, while a medley of bell pepper, zucchini, red onion, and cherry tomatoes roasted in olive oil delivers both texture and a burst of flavor, making this an ideal meal for a balanced and satisfying dinner.

NUTRITION

380kcal
Protein
46.4g
Fat
14.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Lemon (juice)

1 tsp Olive Oil (for chicken marinade)

1 Garlic Clove

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 Cherry Tomatoes

1 tsp Olive Oil (for veggies)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice of half a lemon, 1 tsp olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, making sure it is well coated. Let it marinate for 15-20 minutes.

  • 4

    Meanwhile, chop the bell pepper, zucchini, red onion, and leave the cherry tomatoes whole. Toss the vegetables in a bowl with 1 tsp olive oil, salt, and pepper.

  • 5

    Place the marinated chicken breast on a baking tray lined with parchment paper. Spread the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crisp.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and serve the sliced chicken alongside the roasted vegetables.