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

Enjoy this savory and bright dish featuring roasted chicken breast infused with lemon and fresh herbs, paired with a medley of colorful roasted vegetables. The chicken is perfectly tender and the vegetables are caramelized to bring out their natural sweetness, making it a wholesome and vibrant meal.

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NUTRITION

348kcal
Protein
37.8g
Fat
13.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (boneless, skinless)

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and chopped parsley with olive oil, and season with salt and pepper to taste.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Chop the carrot, zucchini, red bell pepper, and red onion into evenly sized pieces. Place them around the chicken on the tray.

  • 5

    Drizzle the remaining lemon-herb mixture evenly over the vegetables. Toss the vegetables gently to ensure they are well coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes until the chicken is fully cooked (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!

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

Enjoy this savory and bright dish featuring roasted chicken breast infused with lemon and fresh herbs, paired with a medley of colorful roasted vegetables. The chicken is perfectly tender and the vegetables are caramelized to bring out their natural sweetness, making it a wholesome and vibrant meal.

NUTRITION

348kcal
Protein
37.8g
Fat
13.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (boneless, skinless)

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and chopped parsley with olive oil, and season with salt and pepper to taste.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Chop the carrot, zucchini, red bell pepper, and red onion into evenly sized pieces. Place them around the chicken on the tray.

  • 5

    Drizzle the remaining lemon-herb mixture evenly over the vegetables. Toss the vegetables gently to ensure they are well coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes until the chicken is fully cooked (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!