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 bright and zesty flavors of lemon and fresh herbs complementing perfectly roasted chicken breast paired with a medley of crispy seasonal vegetables. A light yet satisfying dish offering an ideal balance of protein and wholesome nutrients.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
44.9g
Fat
9.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 Lemon

1 tsp Extra Virgin Olive Oil

1 Garlic clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 cup sliced Carrots

1/2 cup chopped Broccoli

1/2 medium Zucchini

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of the 1/4 lemon, olive oil, minced garlic, and finely chopped rosemary and thyme to create a marinade.

  • 3

    Place the chicken breast in a baking dish and generously brush with the marinade, ensuring even coating.

  • 4

    Prepare the vegetables by tossing the sliced carrots, chopped broccoli, and sliced zucchini in any remaining marinade. Spread them out on a baking sheet.

  • 5

    Roast the chicken and vegetables in the oven. The chicken should cook for 20-25 minutes until it reaches an internal temperature of 165°F (74°C), while the vegetables become tender and slightly crispy along the edges.

  • 6

    Once done, plate the chicken alongside the roasted vegetables, and garnish with a light squeeze of fresh lemon if desired.

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 bright and zesty flavors of lemon and fresh herbs complementing perfectly roasted chicken breast paired with a medley of crispy seasonal vegetables. A light yet satisfying dish offering an ideal balance of protein and wholesome nutrients.

NUTRITION

349kcal
Protein
44.9g
Fat
9.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 Lemon

1 tsp Extra Virgin Olive Oil

1 Garlic clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 cup sliced Carrots

1/2 cup chopped Broccoli

1/2 medium Zucchini

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of the 1/4 lemon, olive oil, minced garlic, and finely chopped rosemary and thyme to create a marinade.

  • 3

    Place the chicken breast in a baking dish and generously brush with the marinade, ensuring even coating.

  • 4

    Prepare the vegetables by tossing the sliced carrots, chopped broccoli, and sliced zucchini in any remaining marinade. Spread them out on a baking sheet.

  • 5

    Roast the chicken and vegetables in the oven. The chicken should cook for 20-25 minutes until it reaches an internal temperature of 165°F (74°C), while the vegetables become tender and slightly crispy along the edges.

  • 6

    Once done, plate the chicken alongside the roasted vegetables, and garnish with a light squeeze of fresh lemon if desired.