Crispy Lemon-Herb Baked 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 Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken with Roasted Vegetables

Enjoy a light yet satisfying meal featuring a crispy lemon-herb baked chicken breast paired with a medley of roasted vegetables. The tangy lemon and aromatic herbs elevate the tender chicken, while the colorful vegetables provide a burst of nutrients and flavor. This balanced dish delivers a perfect combination of protein and wholesome produce for a nourishing dinner.

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NUTRITION

323kcal
Protein
43.9g
Fat
9.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1/2 cup chopped Red Bell Pepper (approx. 75g)

1/2 cup sliced Zucchini (approx. 90g)

1 cup chopped Broccoli (approx. 91g)

1 tsp Olive Oil (approx. 5g)

1 tbsp Lemon Juice (approx. 15g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, dried thyme, dried rosemary, salt, and black pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it, ensuring it is evenly coated on both sides.

  • 4

    In a separate bowl, combine the chopped red bell pepper, sliced zucchini, and chopped broccoli. Drizzle the remaining marinade over the vegetables and toss to coat evenly.

  • 5

    Arrange the chicken breast and vegetables in the baking dish making sure the vegetables are spread out in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender. For extra crispiness on the chicken, broil for an additional 2-3 minutes at the end.

  • 7

    Remove from the oven and serve immediately.

Crispy Lemon-Herb Baked 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 Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken with Roasted Vegetables

Enjoy a light yet satisfying meal featuring a crispy lemon-herb baked chicken breast paired with a medley of roasted vegetables. The tangy lemon and aromatic herbs elevate the tender chicken, while the colorful vegetables provide a burst of nutrients and flavor. This balanced dish delivers a perfect combination of protein and wholesome produce for a nourishing dinner.

NUTRITION

323kcal
Protein
43.9g
Fat
9.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1/2 cup chopped Red Bell Pepper (approx. 75g)

1/2 cup sliced Zucchini (approx. 90g)

1 cup chopped Broccoli (approx. 91g)

1 tsp Olive Oil (approx. 5g)

1 tbsp Lemon Juice (approx. 15g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, dried thyme, dried rosemary, salt, and black pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it, ensuring it is evenly coated on both sides.

  • 4

    In a separate bowl, combine the chopped red bell pepper, sliced zucchini, and chopped broccoli. Drizzle the remaining marinade over the vegetables and toss to coat evenly.

  • 5

    Arrange the chicken breast and vegetables in the baking dish making sure the vegetables are spread out in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender. For extra crispiness on the chicken, broil for an additional 2-3 minutes at the end.

  • 7

    Remove from the oven and serve immediately.