Crispy Lemon-Herb Roasted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Vegetables

Enjoy a succulent roasted chicken breast seasoned with zesty lemon and aromatic herbs, paired with a colorful medley of roasted vegetables. This dish offers a satisfying crunch and tangy brightness, perfect for a wholesome dinner that delights both the palate and your nutrition goals.

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NUTRITION

336kcal
Protein
34.5g
Fat
13.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1.5 cups Mixed Vegetables

1/2 medium Lemon

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, juice from half a lemon, garlic powder, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub the lemon-herb mixture evenly over it.

  • 4

    Cut mixed vegetables (such as bell pepper, zucchini, and red onion) into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

  • 5

    Place the chicken and vegetables on a baking sheet lined with parchment paper to ensure even roasting.

  • 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 and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables and enjoy.

Crispy Lemon-Herb Roasted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Vegetables

Enjoy a succulent roasted chicken breast seasoned with zesty lemon and aromatic herbs, paired with a colorful medley of roasted vegetables. This dish offers a satisfying crunch and tangy brightness, perfect for a wholesome dinner that delights both the palate and your nutrition goals.

NUTRITION

336kcal
Protein
34.5g
Fat
13.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Olive Oil

1.5 cups Mixed Vegetables

1/2 medium Lemon

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, juice from half a lemon, garlic powder, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub the lemon-herb mixture evenly over it.

  • 4

    Cut mixed vegetables (such as bell pepper, zucchini, and red onion) into bite-sized pieces and toss them with a little olive oil, salt, and pepper.

  • 5

    Place the chicken and vegetables on a baking sheet lined with parchment paper to ensure even roasting.

  • 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 and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables and enjoy.