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

Enjoy a beautifully roasted chicken breast infused with bright lemon and aromatic herbs, accompanied by a medley of crispy roasted vegetables that deliver a perfect blend of sweet and savory flavors. This dish is balanced, clean, and satisfying for any meal of the day.

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NUTRITION

332kcal
Protein
33.5g
Fat
13.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Baby Carrots

2 tsp Olive Oil

1/2 Lemon (juiced)

1 tbsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the olive oil, lemon juice, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it generously with the lemon herb mixture.

  • 4

    Cut the red bell pepper, zucchini, and baby carrots into bite-sized pieces and toss them in the remaining olive oil mixture.

  • 5

    Spread the vegetables on a separate baking tray in a single layer.

  • 6

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for approximately 20-25 minutes until it reaches an internal temperature of 165°F, and roast the vegetables for about 20 minutes or until they become crispy and slightly caramelized at the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken on a plate with a side of crispy roasted vegetables.

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

Enjoy a beautifully roasted chicken breast infused with bright lemon and aromatic herbs, accompanied by a medley of crispy roasted vegetables that deliver a perfect blend of sweet and savory flavors. This dish is balanced, clean, and satisfying for any meal of the day.

NUTRITION

332kcal
Protein
33.5g
Fat
13.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Baby Carrots

2 tsp Olive Oil

1/2 Lemon (juiced)

1 tbsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the olive oil, lemon juice, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it generously with the lemon herb mixture.

  • 4

    Cut the red bell pepper, zucchini, and baby carrots into bite-sized pieces and toss them in the remaining olive oil mixture.

  • 5

    Spread the vegetables on a separate baking tray in a single layer.

  • 6

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for approximately 20-25 minutes until it reaches an internal temperature of 165°F, and roast the vegetables for about 20 minutes or until they become crispy and slightly caramelized at the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken on a plate with a side of crispy roasted vegetables.