Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

Savor the bright citrus notes and fragrant herbs on tender, crispy chicken paired with a medley of roasted vegetables. This dish marries the tang of lemon with rosemary and thyme, creating layers of flavor in each bite.

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NUTRITION

365kcal
Protein
34.8g
Fat
18.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup diced Carrot

1/2 cup sliced Zucchini

1/2 cup diced Red Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic, minced

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

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

  • 4

    In a separate bowl, toss the diced carrots, sliced zucchini, and diced red bell pepper with the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Optionally, broil for an additional 2-3 minutes for extra crispiness on the chicken skin.

  • 7

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

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

Savor the bright citrus notes and fragrant herbs on tender, crispy chicken paired with a medley of roasted vegetables. This dish marries the tang of lemon with rosemary and thyme, creating layers of flavor in each bite.

NUTRITION

365kcal
Protein
34.8g
Fat
18.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup diced Carrot

1/2 cup sliced Zucchini

1/2 cup diced Red Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic, minced

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

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

  • 4

    In a separate bowl, toss the diced carrots, sliced zucchini, and diced red bell pepper with the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Optionally, broil for an additional 2-3 minutes for extra crispiness on the chicken skin.

  • 7

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