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

Enjoy a vibrant, hearty meal featuring tender lemon herb roasted chicken paired with a colorful medley of crispy roasted vegetables. The dish delivers a satisfying balance of succulent protein and fresh, roasted textures, accented with aromatic herbs and bright citrus notes.

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NUTRITION

352kcal
Protein
46.7g
Fat
8.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1/2 medium Carrot

1 tsp Olive Oil

1/2 Lemon (juiced)

Herbs and Spices (Rosemary, Thyme, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, rosemary, and thyme. Drizzle with half of the lemon juice.

  • 3

    In a bowl, combine chopped mixed bell peppers, zucchini slices, red onion, and carrot. Toss with olive oil, remaining lemon juice, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking tray. Arrange the vegetables around the chicken in a single layer.

  • 5

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

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken and serving 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

Enjoy a vibrant, hearty meal featuring tender lemon herb roasted chicken paired with a colorful medley of crispy roasted vegetables. The dish delivers a satisfying balance of succulent protein and fresh, roasted textures, accented with aromatic herbs and bright citrus notes.

NUTRITION

352kcal
Protein
46.7g
Fat
8.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1/2 medium Carrot

1 tsp Olive Oil

1/2 Lemon (juiced)

Herbs and Spices (Rosemary, Thyme, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, rosemary, and thyme. Drizzle with half of the lemon juice.

  • 3

    In a bowl, combine chopped mixed bell peppers, zucchini slices, red onion, and carrot. Toss with olive oil, remaining lemon juice, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking tray. Arrange the vegetables around the chicken in a single layer.

  • 5

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

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken and serving with the roasted vegetables.