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 vibrant plate of tender lemon-infused roasted chicken paired with a medley of crispy roasted vegetables. The juicy chicken is marinated in fresh lemon juice and aromatic herbs, then roasted to perfection, while the vegetables are lightly tossed in olive oil, creating a delightful balance of bright, zesty flavors and satisfying textures.

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NUTRITION

366kcal
Protein
35.0g
Fat
17.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup sliced Red Bell Pepper

3 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast on a plate and pour half of the marinade over it. Let it sit for at least 10 minutes.

  • 4

    Meanwhile, chop the broccoli into bite-sized florets, slice the carrot into rounds, and slice the red bell pepper.

  • 5

    In a mixing bowl, toss the vegetables with the remaining marinade ensuring they are evenly coated.

  • 6

    Arrange the marinated chicken breast in the center of the baking sheet and spread the vegetables around it.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 8

    Remove from the oven, let the chicken rest for a couple of minutes, then serve with the roasted vegetables.

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 vibrant plate of tender lemon-infused roasted chicken paired with a medley of crispy roasted vegetables. The juicy chicken is marinated in fresh lemon juice and aromatic herbs, then roasted to perfection, while the vegetables are lightly tossed in olive oil, creating a delightful balance of bright, zesty flavors and satisfying textures.

NUTRITION

366kcal
Protein
35.0g
Fat
17.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup sliced Red Bell Pepper

3 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast on a plate and pour half of the marinade over it. Let it sit for at least 10 minutes.

  • 4

    Meanwhile, chop the broccoli into bite-sized florets, slice the carrot into rounds, and slice the red bell pepper.

  • 5

    In a mixing bowl, toss the vegetables with the remaining marinade ensuring they are evenly coated.

  • 6

    Arrange the marinated chicken breast in the center of the baking sheet and spread the vegetables around it.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 8

    Remove from the oven, let the chicken rest for a couple of minutes, then serve with the roasted vegetables.