Lemon Herb Roasted Chicken with Fresh Greens and 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 Fresh Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Fresh Greens and Roasted Vegetables

Enjoy a light yet satisfying dish featuring tender lemon herb roasted chicken served alongside vibrantly roasted vegetables and a crisp fresh greens salad finished with a zesty olive oil dressing. This meal is balanced in flavor and nutrition, delivering a perfect blend of protein, fiber, and bright citrus notes.

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NUTRITION

406kcal
Protein
35.2g
Fat
24.2g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Vegetables (approx. 150g)

2 cups Mixed Salad Greens (50g)

1 tbsp Olive Oil for dressing (13.5g)

1 tsp Olive Oil for roasting (4.5g)

2 tbsp Lemon Juice (30g)

2 tbsp Fresh Herbs

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, mix 1 teaspoon olive oil with 2 tablespoons lemon juice and chopped fresh herbs. Lightly season the 5 oz chicken breast with salt and pepper, then coat with the herb-lemon mixture.

  • 3

    Place the chicken breast on a lined baking sheet. On another sheet, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Roast the chicken and vegetables in the preheated oven. The chicken should roast for about 20-25 minutes or until its internal temperature reaches 165°F, while the vegetables may need about 15-20 minutes, stirring once halfway through.

  • 5

    While the chicken and vegetables are roasting, prepare the salad: In a bowl, combine the mixed greens with 1 tablespoon olive oil and a squeeze of fresh lemon juice, tossing lightly.

  • 6

    Once the chicken is cooked and the vegetables are tender with slightly caramelized edges, serve alongside the dressed fresh greens for a balanced and flavorful meal.

Lemon Herb Roasted Chicken with Fresh Greens and 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 Fresh Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Fresh Greens and Roasted Vegetables

Enjoy a light yet satisfying dish featuring tender lemon herb roasted chicken served alongside vibrantly roasted vegetables and a crisp fresh greens salad finished with a zesty olive oil dressing. This meal is balanced in flavor and nutrition, delivering a perfect blend of protein, fiber, and bright citrus notes.

NUTRITION

406kcal
Protein
35.2g
Fat
24.2g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Vegetables (approx. 150g)

2 cups Mixed Salad Greens (50g)

1 tbsp Olive Oil for dressing (13.5g)

1 tsp Olive Oil for roasting (4.5g)

2 tbsp Lemon Juice (30g)

2 tbsp Fresh Herbs

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, mix 1 teaspoon olive oil with 2 tablespoons lemon juice and chopped fresh herbs. Lightly season the 5 oz chicken breast with salt and pepper, then coat with the herb-lemon mixture.

  • 3

    Place the chicken breast on a lined baking sheet. On another sheet, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Roast the chicken and vegetables in the preheated oven. The chicken should roast for about 20-25 minutes or until its internal temperature reaches 165°F, while the vegetables may need about 15-20 minutes, stirring once halfway through.

  • 5

    While the chicken and vegetables are roasting, prepare the salad: In a bowl, combine the mixed greens with 1 tablespoon olive oil and a squeeze of fresh lemon juice, tossing lightly.

  • 6

    Once the chicken is cooked and the vegetables are tender with slightly caramelized edges, serve alongside the dressed fresh greens for a balanced and flavorful meal.