Herb-Roasted Chicken with Lemon-Garlic Roasted Vegetables

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

Herb-Roasted Chicken with Lemon-Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon-Garlic Roasted Vegetables

Savor a dish featuring tender herb-roasted chicken paired with a medley of lemon-garlic roasted vegetables. This balanced meal highlights juicy chicken breast seasoned with fresh rosemary and thyme, alongside bright flavors of red bell pepper, zucchini, and broccoli, culminating in a deliciously light yet savory dinner.

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NUTRITION

304kcal
Protein
39.9g
Fat
9.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and finely chopped rosemary and thyme to create the marinade.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the marinade. Let it sit for about 10 minutes to absorb the flavors.

  • 4

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with a little extra olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly charred.

  • 8

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

Herb-Roasted Chicken with Lemon-Garlic Roasted Vegetables

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

Herb-Roasted Chicken with Lemon-Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon-Garlic Roasted Vegetables

Savor a dish featuring tender herb-roasted chicken paired with a medley of lemon-garlic roasted vegetables. This balanced meal highlights juicy chicken breast seasoned with fresh rosemary and thyme, alongside bright flavors of red bell pepper, zucchini, and broccoli, culminating in a deliciously light yet savory dinner.

NUTRITION

304kcal
Protein
39.9g
Fat
9.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and finely chopped rosemary and thyme to create the marinade.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the marinade. Let it sit for about 10 minutes to absorb the flavors.

  • 4

    Chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with a little extra olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly charred.

  • 8

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