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 a delightful plate of lemon-herb roasted chicken paired with a medley of roasted vegetables. The tangy zing of lemon, aromatic herbs, and a touch of garlic combine to elevate tender chicken and perfectly roasted seasonal veggies into a comforting, balanced meal.

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NUTRITION

330kcal
Protein
38.0g
Fat
13.8g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Broccoli Florets

1/4 small Red Onion

2 tsp Olive Oil

1 medium Lemon (zest and juice)

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Toss the chicken breast in half of the lemon-herb mixture, ensuring it is well-coated.

  • 4

    Chop red bell pepper, zucchini, broccoli, and red onion. Toss the vegetables in the remaining mixture.

  • 5

    Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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 a delightful plate of lemon-herb roasted chicken paired with a medley of roasted vegetables. The tangy zing of lemon, aromatic herbs, and a touch of garlic combine to elevate tender chicken and perfectly roasted seasonal veggies into a comforting, balanced meal.

NUTRITION

330kcal
Protein
38.0g
Fat
13.8g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Broccoli Florets

1/4 small Red Onion

2 tsp Olive Oil

1 medium Lemon (zest and juice)

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Toss the chicken breast in half of the lemon-herb mixture, ensuring it is well-coated.

  • 4

    Chop red bell pepper, zucchini, broccoli, and red onion. Toss the vegetables in the remaining mixture.

  • 5

    Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.