Name: Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Zucchini; 1/4 Red Onion; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Mixed Fresh Herbs; Salt and Pepper to taste

Roasted Lemon-Herb 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

Roasted Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant plate of roasted lemon-herb chicken paired with an assortment of crispy vegetables. The tangy lemon and aromatic herbs enhance the tender chicken, while the medley of red bell pepper, zucchini, and red onion provides a satisfying crunch that makes every bite refreshing and comforting.

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NUTRITION

Protein

38.1g

Fat

8.8g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
In a bowl, combine the lemon juice, chopped fresh herbs, salt, and pepper.
3
Coat the chicken breast with the lemon-herb mixture and let it marinate for at least 15 minutes.
4
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a baking sheet.
5
Drizzle the vegetables with olive oil, and season with a pinch of salt and pepper; toss to coat evenly.
6
Place the marinated chicken breast on the same or a separate baking sheet alongside the vegetables.
7
Roast in the preheated oven: cook the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for about 15-20 minutes until they are tender and slightly crispy.
8
Once cooked, slice the chicken breast and serve it over or alongside the roasted vegetables.