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

A vibrant dish featuring tender, roasted chicken bathed in fresh lemon and herbs, paired with crispy roasted Brussels sprouts and carrots. This balanced meal delivers a bright, zesty flavor complemented by the natural sweetness of the vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
44.0g
Fat
11g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1 cup Carrots (128g)

1.5 tsp Olive Oil (7.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

1 tbsp Mixed Herbs

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in a baking dish and gently rub the lemon-herb mixture over it.

  • 4

    Add the Brussels sprouts and carrots to the baking dish. Toss them in any remaining dressing until evenly coated.

  • 5

    Arrange the chicken and vegetables in a single layer ensuring the vegetables are slightly separated for even roasting.

  • 6

    Roast in the oven for approximately 25-30 minutes, until the chicken is cooked through (internal temperature reaching 165°F/74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let it 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

A vibrant dish featuring tender, roasted chicken bathed in fresh lemon and herbs, paired with crispy roasted Brussels sprouts and carrots. This balanced meal delivers a bright, zesty flavor complemented by the natural sweetness of the vegetables.

NUTRITION

344kcal
Protein
44.0g
Fat
11g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1 cup Carrots (128g)

1.5 tsp Olive Oil (7.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

1 tbsp Mixed Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in a baking dish and gently rub the lemon-herb mixture over it.

  • 4

    Add the Brussels sprouts and carrots to the baking dish. Toss them in any remaining dressing until evenly coated.

  • 5

    Arrange the chicken and vegetables in a single layer ensuring the vegetables are slightly separated for even roasting.

  • 6

    Roast in the oven for approximately 25-30 minutes, until the chicken is cooked through (internal temperature reaching 165°F/74°C) and the vegetables are tender with crispy edges.

  • 7

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