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 a perfectly roasted chicken breast marinated in zesty lemon and aromatic herbs, paired with a medley of crispy roasted vegetables. This dish is designed to be light yet satisfying, delivering a balanced mix of protein and wholesome veggies, ideal for a nutritious dinner.

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NUTRITION

433kcal
Protein
39.2g
Fat
23.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 Lemon

1 tbsp Olive Oil (for marinade)

1 medium Carrot

1 cup Broccoli

1/2 Red Bell Pepper

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, squeeze the juice of 1/2 lemon and mix with 1 tablespoon of olive oil, 1 teaspoon of mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish, then pour the marinade over it. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    While the chicken marinates, prepare the vegetables by cutting the carrot into sticks, chopping the broccoli into florets, and slicing the red bell pepper into strips.

  • 5

    Toss the vegetables in 1 teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the marinated chicken breast on another baking tray or alongside the vegetables if space permits.

  • 7

    Roast both the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for 20 minutes until they are tender and crispy on the edges.

  • 8

    Once cooked, let the chicken rest for a few minutes before slicing. Plate the sliced chicken alongside the roasted vegetables and enjoy.

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 a perfectly roasted chicken breast marinated in zesty lemon and aromatic herbs, paired with a medley of crispy roasted vegetables. This dish is designed to be light yet satisfying, delivering a balanced mix of protein and wholesome veggies, ideal for a nutritious dinner.

NUTRITION

433kcal
Protein
39.2g
Fat
23.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 Lemon

1 tbsp Olive Oil (for marinade)

1 medium Carrot

1 cup Broccoli

1/2 Red Bell Pepper

1 tsp Olive Oil (for vegetables)

1 tsp Mixed Dried Herbs

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, squeeze the juice of 1/2 lemon and mix with 1 tablespoon of olive oil, 1 teaspoon of mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish, then pour the marinade over it. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    While the chicken marinates, prepare the vegetables by cutting the carrot into sticks, chopping the broccoli into florets, and slicing the red bell pepper into strips.

  • 5

    Toss the vegetables in 1 teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the marinated chicken breast on another baking tray or alongside the vegetables if space permits.

  • 7

    Roast both the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for 20 minutes until they are tender and crispy on the edges.

  • 8

    Once cooked, let the chicken rest for a few minutes before slicing. Plate the sliced chicken alongside the roasted vegetables and enjoy.