Crispy Lemon Herb Chicken and Roasted Vegetable Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken and Roasted Vegetable Bowl

Savor a beautifully balanced bowl featuring a crispy, lemon herb-crusted chicken breast paired with a medley of roasted vegetables. The dish is light yet satisfying, with tangy lemon brightness and a crunchy texture that accentuates each bite—a perfect meal for any time of day.

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NUTRITION

395kcal
Protein
39.7g
Fat
9.9g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1 tsp Olive Oil

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1.5 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, whisk the egg white and add a pinch of salt and pepper.

  • 3

    In another plate, mix the panko breadcrumbs with the chopped fresh herbs.

  • 4

    Dip the chicken breast (flattened slightly for even cooking) first in the egg white, then coat thoroughly with the herb-panko mixture.

  • 5

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden and crispy.

  • 6

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 7

    Meanwhile, toss the bell pepper, zucchini, and red onion with a little olive oil, salt, pepper, and lemon juice.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 10 minutes, until slightly tender and caramelized.

  • 9

    Plate the roasted vegetables and slice the crispy lemon herb chicken on top, drizzling any remaining lemon juice over the dish.

  • 10

    Serve warm and enjoy your balanced, flavorful bowl.

Crispy Lemon Herb Chicken and Roasted Vegetable Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken and Roasted Vegetable Bowl

Savor a beautifully balanced bowl featuring a crispy, lemon herb-crusted chicken breast paired with a medley of roasted vegetables. The dish is light yet satisfying, with tangy lemon brightness and a crunchy texture that accentuates each bite—a perfect meal for any time of day.

NUTRITION

395kcal
Protein
39.7g
Fat
9.9g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1 tsp Olive Oil

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1.5 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, whisk the egg white and add a pinch of salt and pepper.

  • 3

    In another plate, mix the panko breadcrumbs with the chopped fresh herbs.

  • 4

    Dip the chicken breast (flattened slightly for even cooking) first in the egg white, then coat thoroughly with the herb-panko mixture.

  • 5

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden and crispy.

  • 6

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 7

    Meanwhile, toss the bell pepper, zucchini, and red onion with a little olive oil, salt, pepper, and lemon juice.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 10 minutes, until slightly tender and caramelized.

  • 9

    Plate the roasted vegetables and slice the crispy lemon herb chicken on top, drizzling any remaining lemon juice over the dish.

  • 10

    Serve warm and enjoy your balanced, flavorful bowl.