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 succulent lemon herb roasted chicken paired with a vibrant medley of crispy roasted vegetables and a side of fluffy quinoa. This dish is refreshing yet hearty, bursting with zesty lemon, fresh garlic, and aromatic herbs for a perfectly balanced meal.

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NUTRITION

374kcal
Protein
46.0g
Fat
10.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

50 g Carrot

50 g Zucchini

50 g Red Bell Pepper

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice (from the lemon), minced garlic, and fresh thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking tray. Brush half of the lemon herb mixture on the chicken.

  • 4

    Combine the chopped carrots, zucchini, and red bell pepper in a bowl. Drizzle with the remaining mixture and toss to coat evenly.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Plate a portion of quinoa alongside the roasted chicken and vegetables. Serve warm and enjoy.

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 succulent lemon herb roasted chicken paired with a vibrant medley of crispy roasted vegetables and a side of fluffy quinoa. This dish is refreshing yet hearty, bursting with zesty lemon, fresh garlic, and aromatic herbs for a perfectly balanced meal.

NUTRITION

374kcal
Protein
46.0g
Fat
10.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

50 g Carrot

50 g Zucchini

50 g Red Bell Pepper

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice (from the lemon), minced garlic, and fresh thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking tray. Brush half of the lemon herb mixture on the chicken.

  • 4

    Combine the chopped carrots, zucchini, and red bell pepper in a bowl. Drizzle with the remaining mixture and toss to coat evenly.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Plate a portion of quinoa alongside the roasted chicken and vegetables. Serve warm and enjoy.