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 this vibrant dish where tender, juicy roasted chicken breast melds perfectly with a medley of crisp, roasted vegetables. Bright lemon zest and fragrant herbs elevate the flavors, making it a balanced and refreshing meal that’s as delightful to look at as it is to eat.

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NUTRITION

310kcal
Protein
38.9g
Fat
9.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup chopped Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and drizzle half of the herb-lemon mixture over it, ensuring an even coating.

  • 4

    In a separate bowl, toss the chopped broccoli, carrot, and red bell pepper with the remaining herb-lemon mixture.

  • 5

    Spread the vegetables out on a baking sheet lined with parchment paper.

  • 6

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for 20-25 minutes until fully cooked and the vegetables for 15-20 minutes until tender and slightly crispy.

  • 7

    Plate the chicken with a generous serving of roasted vegetables, and enjoy while warm.

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 this vibrant dish where tender, juicy roasted chicken breast melds perfectly with a medley of crisp, roasted vegetables. Bright lemon zest and fragrant herbs elevate the flavors, making it a balanced and refreshing meal that’s as delightful to look at as it is to eat.

NUTRITION

310kcal
Protein
38.9g
Fat
9.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1/2 cup chopped Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and drizzle half of the herb-lemon mixture over it, ensuring an even coating.

  • 4

    In a separate bowl, toss the chopped broccoli, carrot, and red bell pepper with the remaining herb-lemon mixture.

  • 5

    Spread the vegetables out on a baking sheet lined with parchment paper.

  • 6

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for 20-25 minutes until fully cooked and the vegetables for 15-20 minutes until tender and slightly crispy.

  • 7

    Plate the chicken with a generous serving of roasted vegetables, and enjoy while warm.