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 vibrant flavors of lemon and fresh herbs infused into a perfectly roasted chicken breast, accompanied by a medley of crispy roasted vegetables. This dish is both satisfying and balanced, offering a delightful mix of tangy brightness and hearty crunch, making it an ideal choice for a nourishing dinner.

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NUTRITION

356kcal
Protein
35.6g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1/2 cup Broccoli

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow baking dish and brush half of the lemon-herb mixture over it.

  • 4

    Cut the carrot, broccoli, and red bell pepper into bite-sized pieces and toss them in the remaining lemon-herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 7

    Serve warm, ensuring that the chicken reaches an internal temperature of 165°F.

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 vibrant flavors of lemon and fresh herbs infused into a perfectly roasted chicken breast, accompanied by a medley of crispy roasted vegetables. This dish is both satisfying and balanced, offering a delightful mix of tangy brightness and hearty crunch, making it an ideal choice for a nourishing dinner.

NUTRITION

356kcal
Protein
35.6g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1/2 cup Broccoli

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a shallow baking dish and brush half of the lemon-herb mixture over it.

  • 4

    Cut the carrot, broccoli, and red bell pepper into bite-sized pieces and toss them in the remaining lemon-herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 7

    Serve warm, ensuring that the chicken reaches an internal temperature of 165°F.