Name: Lemon Herb Roasted Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast (boneless, skinless); 1 medium Red Bell Pepper; 1/2 medium Zucchini; 1/4 medium Red Onion; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Mixed Fresh Herbs (rosemary, thyme, parsley); Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs complementing tender roasted chicken, paired with a medley of crispy vegetables for a satisfying, wholesome meal.

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NUTRITION

Protein

37.8g

Fat

13.8g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (boneless, skinless)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs (rosemary, thyme, parsley)

Salt and 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, mixed fresh herbs, salt, and pepper.
3
Place the chicken breast in a baking dish and spoon half of the lemon herb mixture over it, ensuring it is well coated.
4
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them in a separate bowl.
5
Toss the vegetables with the remaining lemon herb mixture until evenly coated.
6
Arrange the vegetables around the chicken in the baking dish.
7
Roast in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.
8
Let the chicken rest for a few minutes before serving, then plate together with the roasted vegetables.