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 bright, savory dish where tender roasted chicken is infused with zesty lemon and fresh herbs, paired with a medley of crispy roasted vegetables that brightens your plate with vibrant colors and delightful textures.

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NUTRITION

339kcal
Protein
42.2g
Fat
9.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper

1 cup Broccoli, chopped

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the mixed fresh herbs.

  • 3

    Place the chicken breast in a lightly oiled baking dish. Drizzle with lemon juice and let marinate for 10 minutes.

  • 4

    Chop the carrot, red bell pepper, and broccoli into bite-sized pieces. Toss the vegetables with olive oil, the remaining herbs, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 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 and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then serve.

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 bright, savory dish where tender roasted chicken is infused with zesty lemon and fresh herbs, paired with a medley of crispy roasted vegetables that brightens your plate with vibrant colors and delightful textures.

NUTRITION

339kcal
Protein
42.2g
Fat
9.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper

1 cup Broccoli, chopped

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the mixed fresh herbs.

  • 3

    Place the chicken breast in a lightly oiled baking dish. Drizzle with lemon juice and let marinate for 10 minutes.

  • 4

    Chop the carrot, red bell pepper, and broccoli into bite-sized pieces. Toss the vegetables with olive oil, the remaining herbs, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 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 and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then serve.