Name: Crispy Lemon Herb Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 tsp Olive Oil (for chicken marinade); 1/2 Lemon (zested and juiced); 1 Garlic Clove, minced; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; Salt and Pepper to taste; 1 medium Carrot, cut into sticks; 1 small Zucchini, sliced; 1/2 Red Bell Pepper, sliced; 1 tsp Olive Oil (for vegetables)

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.

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a vibrant dish featuring lightly crisped lemon herb chicken paired with a medley of roasted vegetables. The tangy brightness of fresh lemon and aromatic herbs enhances the natural flavors of a juicy chicken breast, while tender roasted carrots, zucchini, and red bell pepper create a colorful, wholesome accompaniment.

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NUTRITION

Protein

55.2g

Fat

12.9g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken marinade)

1/2 Lemon (zested and juiced)

1 Garlic Clove, minced

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

1 medium Carrot, cut into sticks

1 small Zucchini, sliced

1/2 Red Bell Pepper, sliced

1 tsp Olive Oil (for vegetables)

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a small bowl, combine the olive oil, juice and zest of 1/2 lemon, minced garlic, dried rosemary, dried thyme, salt, and pepper.
3
Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it. Let it marinate for at least 15 minutes.
4
Meanwhile, toss the carrot sticks, zucchini slices, and red bell pepper pieces in the remaining lemon herb mixture along with an extra teaspoon of olive oil, and season with a pinch of salt and pepper.
5
Arrange the marinated chicken breast on one side of the 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 is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
7
If desired, broil for the last 2-3 minutes for extra crispiness on the chicken and a bit of char on the vegetables. Remove from oven and let rest for a few minutes before serving.