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.

Lemon-Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Vegetables

Savor a vibrant plate of tender lemon-herb roasted chicken paired with a colorful medley of roasted vegetables. The zesty flavor of lemon combined with fresh rosemary and thyme elevates the lean chicken, while bell pepper, zucchini, and red onion bring natural sweetness and crunch. This dish strikes the perfect balance of protein and energy for a satisfying dinner.

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NUTRITION

386kcal
Protein
37.9g
Fat
18.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 cup Zucchini slices

1/4 Red Onion

2 Tbsp Lemon Juice

1 Tbsp Olive Oil

1 tsp Fresh Rosemary and Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, fresh rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush half of the lemon-herb mixture over it.

  • 4

    Chop the red bell pepper, slice the zucchini, and cut the red onion into wedges; place them around the chicken.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and lightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.

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.

Lemon-Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Vegetables

Savor a vibrant plate of tender lemon-herb roasted chicken paired with a colorful medley of roasted vegetables. The zesty flavor of lemon combined with fresh rosemary and thyme elevates the lean chicken, while bell pepper, zucchini, and red onion bring natural sweetness and crunch. This dish strikes the perfect balance of protein and energy for a satisfying dinner.

NUTRITION

386kcal
Protein
37.9g
Fat
18.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 cup Zucchini slices

1/4 Red Onion

2 Tbsp Lemon Juice

1 Tbsp Olive Oil

1 tsp Fresh Rosemary and Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, fresh rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush half of the lemon-herb mixture over it.

  • 4

    Chop the red bell pepper, slice the zucchini, and cut the red onion into wedges; place them around the chicken.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and lightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.