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.

Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor the fresh and vibrant flavors of zesty lemon and aromatic herbs enveloping tender roasted chicken, perfectly paired with a colorful medley of roasted vegetables. This dish harmonizes lean protein with nutrient-packed veggies for a satisfying, light meal that's both delicious and wholesome.

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NUTRITION

347kcal
Protein
33.5g
Fat
18.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 Garlic Clove

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a roasting pan and drizzle half of the lemon herb mixture over it. Rub it evenly over the surface.

  • 4

    In a separate bowl, toss the mixed vegetables with the remaining lemon herb mixture until well coated.

  • 5

    Arrange the vegetables around the chicken in the roasting pan, ensuring they are evenly spread out for even cooking.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

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

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.

Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor the fresh and vibrant flavors of zesty lemon and aromatic herbs enveloping tender roasted chicken, perfectly paired with a colorful medley of roasted vegetables. This dish harmonizes lean protein with nutrient-packed veggies for a satisfying, light meal that's both delicious and wholesome.

NUTRITION

347kcal
Protein
33.5g
Fat
18.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 Garlic Clove

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a roasting pan and drizzle half of the lemon herb mixture over it. Rub it evenly over the surface.

  • 4

    In a separate bowl, toss the mixed vegetables with the remaining lemon herb mixture until well coated.

  • 5

    Arrange the vegetables around the chicken in the roasting pan, ensuring they are evenly spread out for even cooking.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

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