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

Savor the bright flavors of lemon and fresh herbs on succulent roasted chicken accented with a medley of crisp, golden vegetables. This dish harmoniously balances tangy citrus and aromatic herbs, creating a comforting yet refined meal perfect for any time of day.

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NUTRITION

343kcal
Protein
38.0g
Fat
13.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1/2 medium Lemon

1 clove Garlic

1 tsp Mixed Dried Herbs

1 pinch Black Pepper

Salt to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and place it in a baking dish.

  • 3

    In a small bowl, mix the juice of half a lemon, minced garlic, olive oil, dried herbs, black pepper, and salt to create your marinade.

  • 4

    Pour half of the marinade over the chicken, allowing it to coat well on both sides.

  • 5

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces and toss them in the remaining marinade.

  • 6

    Spread the vegetables around the chicken in the baking dish, ensuring they are evenly distributed.

  • 7

    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 and crispy on the edges.

  • 8

    Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted 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

Savor the bright flavors of lemon and fresh herbs on succulent roasted chicken accented with a medley of crisp, golden vegetables. This dish harmoniously balances tangy citrus and aromatic herbs, creating a comforting yet refined meal perfect for any time of day.

NUTRITION

343kcal
Protein
38.0g
Fat
13.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1/2 medium Lemon

1 clove Garlic

1 tsp Mixed Dried Herbs

1 pinch Black Pepper

Salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and place it in a baking dish.

  • 3

    In a small bowl, mix the juice of half a lemon, minced garlic, olive oil, dried herbs, black pepper, and salt to create your marinade.

  • 4

    Pour half of the marinade over the chicken, allowing it to coat well on both sides.

  • 5

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces and toss them in the remaining marinade.

  • 6

    Spread the vegetables around the chicken in the baking dish, ensuring they are evenly distributed.

  • 7

    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 and crispy on the edges.

  • 8

    Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.