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 the bright flavors of lemon and fresh herbs with tender roasted chicken paired with a medley of crispy, colorful vegetables. This dish boasts juicy chicken with aromatic herbs, lightly roasted zucchini, red bell pepper, and red onion, all brought together with a zesty lemon finish for a perfectly balanced, wholesome meal.

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NUTRITION

310kcal
Protein
38.2g
Fat
9.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, olive oil, and finely chopped fresh herbs. Add a pinch of salt and pepper if desired.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with half of the lemon herb mixture.

  • 4

    Wash and slice the zucchini into rounds, cut the red bell pepper into strips, and wedge the red onion.

  • 5

    Toss the vegetables in the remaining lemon herb mixture until well coated.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    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 become tender and slightly crispy.

  • 8

    Remove from oven and let rest for a few minutes before serving to allow flavors to meld.

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 the bright flavors of lemon and fresh herbs with tender roasted chicken paired with a medley of crispy, colorful vegetables. This dish boasts juicy chicken with aromatic herbs, lightly roasted zucchini, red bell pepper, and red onion, all brought together with a zesty lemon finish for a perfectly balanced, wholesome meal.

NUTRITION

310kcal
Protein
38.2g
Fat
9.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, olive oil, and finely chopped fresh herbs. Add a pinch of salt and pepper if desired.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with half of the lemon herb mixture.

  • 4

    Wash and slice the zucchini into rounds, cut the red bell pepper into strips, and wedge the red onion.

  • 5

    Toss the vegetables in the remaining lemon herb mixture until well coated.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    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 become tender and slightly crispy.

  • 8

    Remove from oven and let rest for a few minutes before serving to allow flavors to meld.