Crispy Lemon-Herb Baked Chicken Breast with Roasted Vegetables

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

Crispy Lemon-Herb Baked Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken Breast with Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring a crispy, lemon-herb marinated chicken breast paired with a colorful medley of roasted vegetables. The tangy lemon and aromatic herbs lend a burst of flavor, while the roasted zucchini, red bell pepper, and red onion offer a delightful texture and natural sweetness.

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NUTRITION

387kcal
Protein
46.0g
Fat
14.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

Juice and zest of 1 Lemon

2 teaspoons Olive Oil

Mixed Herbs and Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, lemon zest, olive oil, mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the zucchini, red bell pepper, and red onion in the remaining lemon-herb mixture. Spread the vegetables evenly on the prepared baking sheet.

  • 5

    Place the marinated chicken breast on the baking sheet, ensuring the vegetables surround it.

  • 6

    Bake 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 tender and slightly caramelized.

  • 7

    Optional: For extra crispiness, broil for an additional 2-3 minutes at the end of baking, keeping a close eye to prevent burning.

  • 8

    Remove from the oven, slice the chicken, and serve alongside the roasted vegetables.

Crispy Lemon-Herb Baked Chicken Breast with Roasted Vegetables

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

Crispy Lemon-Herb Baked Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken Breast with Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring a crispy, lemon-herb marinated chicken breast paired with a colorful medley of roasted vegetables. The tangy lemon and aromatic herbs lend a burst of flavor, while the roasted zucchini, red bell pepper, and red onion offer a delightful texture and natural sweetness.

NUTRITION

387kcal
Protein
46.0g
Fat
14.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

Juice and zest of 1 Lemon

2 teaspoons Olive Oil

Mixed Herbs and Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, lemon zest, olive oil, mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, toss the zucchini, red bell pepper, and red onion in the remaining lemon-herb mixture. Spread the vegetables evenly on the prepared baking sheet.

  • 5

    Place the marinated chicken breast on the baking sheet, ensuring the vegetables surround it.

  • 6

    Bake 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 tender and slightly caramelized.

  • 7

    Optional: For extra crispiness, broil for an additional 2-3 minutes at the end of baking, keeping a close eye to prevent burning.

  • 8

    Remove from the oven, slice the chicken, and serve alongside the roasted vegetables.