Lemon-Garlic 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-Garlic Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

Savor a deliciously zesty and aromatic roasted chicken paired with a medley of crispy vegetables. This dish is elevated with a bright hint of lemon and the savoriness of garlic, creating a wholesome meal that's as satisfying as it is nutritious.

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NUTRITION

397kcal
Protein
39.5g
Fat
18.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tablespoon Olive Oil

2 cloves Garlic

1 medium Lemon

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of the lemon, minced garlic, salt, and black pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is evenly coated.

  • 4

    Chop the broccoli into florets, slice the carrot into sticks, and cut the red bell pepper into strips. Toss the vegetables with the olive oil and the remaining marinade.

  • 5

    Arrange the chicken breast on one side of a baking sheet and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Lemon-Garlic 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-Garlic Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Roasted Vegetables

Savor a deliciously zesty and aromatic roasted chicken paired with a medley of crispy vegetables. This dish is elevated with a bright hint of lemon and the savoriness of garlic, creating a wholesome meal that's as satisfying as it is nutritious.

NUTRITION

397kcal
Protein
39.5g
Fat
18.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1 tablespoon Olive Oil

2 cloves Garlic

1 medium Lemon

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of the lemon, minced garlic, salt, and black pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is evenly coated.

  • 4

    Chop the broccoli into florets, slice the carrot into sticks, and cut the red bell pepper into strips. Toss the vegetables with the olive oil and the remaining marinade.

  • 5

    Arrange the chicken breast on one side of a baking sheet and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.