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.

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy a perfectly roasted chicken infused with bright lemon and fragrant herbs, paired with a medley of crispy roasted vegetables. This dish delivers tender, juicy chicken and vibrant, caramelized veggies for a satisfying and wholesome meal.

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NUTRITION

352kcal
Protein
42.2g
Fat
10.5g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

75g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tsp Olive Oil

1/2 Lemon

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, juice from half a lemon, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet. Brush half of the mixture over the chicken.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and spread them around the chicken on the baking sheet.

  • 5

    Drizzle the remaining mixture over the vegetables and toss gently to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving it alongside the vegetables.

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.

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy a perfectly roasted chicken infused with bright lemon and fragrant herbs, paired with a medley of crispy roasted vegetables. This dish delivers tender, juicy chicken and vibrant, caramelized veggies for a satisfying and wholesome meal.

NUTRITION

352kcal
Protein
42.2g
Fat
10.5g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

75g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tsp Olive Oil

1/2 Lemon

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, juice from half a lemon, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet. Brush half of the mixture over the chicken.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and spread them around the chicken on the baking sheet.

  • 5

    Drizzle the remaining mixture over the vegetables and toss gently to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving it alongside the vegetables.