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.

Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Delight in a vibrant mix of succulent roasted chicken infused with fresh lemon and aromatic herbs, paired with a medley of tender roasted vegetables. This dish delivers a perfect balance of lean protein and nutrient-rich veggies, achieving a light yet satisfying meal ideal for a wholesome dinner.

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NUTRITION

333kcal
Protein
48.7g
Fat
10.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on a lined baking sheet. Brush the lemon herb mixture over the chicken, ensuring it is evenly coated.

  • 4

    Chop the broccoli, carrot, and zucchini into bite-sized pieces. Toss the vegetables with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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.

Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Delight in a vibrant mix of succulent roasted chicken infused with fresh lemon and aromatic herbs, paired with a medley of tender roasted vegetables. This dish delivers a perfect balance of lean protein and nutrient-rich veggies, achieving a light yet satisfying meal ideal for a wholesome dinner.

NUTRITION

333kcal
Protein
48.7g
Fat
10.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on a lined baking sheet. Brush the lemon herb mixture over the chicken, ensuring it is evenly coated.

  • 4

    Chop the broccoli, carrot, and zucchini into bite-sized pieces. Toss the vegetables with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.