Crispy Lemon Herb Chicken with Roasted Bell Peppers and Zucchini

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

Crispy Lemon Herb Chicken with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Bell Peppers and Zucchini

Savor the tangy zest of lemon and a medley of fresh herbs on a crispy, oven-baked chicken breast, perfectly complemented by sweet roasted bell peppers and tender zucchini. This dish is a light yet satisfying option that brings together bright flavors, crunchy textures, and wholesome ingredients.

Try 3 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
41.1g
Fat
10.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 Medium Bell Pepper (red)

1 Medium Zucchini

1 Tbsp Lemon Juice

1 Tbsp Fresh Parsley

1 Clove Garlic

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the panko breadcrumbs, chopped fresh parsley, salt, and black pepper. Zest a little lemon if desired to amp up the lemony flavor.

  • 3

    In another dish, drizzle the chicken breast with lemon juice, olive oil, and minced garlic, ensuring it’s evenly coated.

  • 4

    Dredge the chicken breast in the breadcrumb mixture, pressing lightly to adhere the coating.

  • 5

    Place the coated chicken breast on one side of the baking sheet.

  • 6

    Slice the bell pepper and zucchini into strips or rounds and toss them with a drizzle of olive oil, a pinch of salt, and black pepper. Arrange them on the other side of the baking sheet.

  • 7

    Bake for 20-25 minutes in the preheated oven, checking that the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven, and if desired, squeeze a bit more lemon juice over the chicken and vegetables before serving.

Crispy Lemon Herb Chicken with Roasted Bell Peppers and Zucchini

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

Crispy Lemon Herb Chicken with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Bell Peppers and Zucchini

Savor the tangy zest of lemon and a medley of fresh herbs on a crispy, oven-baked chicken breast, perfectly complemented by sweet roasted bell peppers and tender zucchini. This dish is a light yet satisfying option that brings together bright flavors, crunchy textures, and wholesome ingredients.

NUTRITION

400kcal
Protein
41.1g
Fat
10.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 Medium Bell Pepper (red)

1 Medium Zucchini

1 Tbsp Lemon Juice

1 Tbsp Fresh Parsley

1 Clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the panko breadcrumbs, chopped fresh parsley, salt, and black pepper. Zest a little lemon if desired to amp up the lemony flavor.

  • 3

    In another dish, drizzle the chicken breast with lemon juice, olive oil, and minced garlic, ensuring it’s evenly coated.

  • 4

    Dredge the chicken breast in the breadcrumb mixture, pressing lightly to adhere the coating.

  • 5

    Place the coated chicken breast on one side of the baking sheet.

  • 6

    Slice the bell pepper and zucchini into strips or rounds and toss them with a drizzle of olive oil, a pinch of salt, and black pepper. Arrange them on the other side of the baking sheet.

  • 7

    Bake for 20-25 minutes in the preheated oven, checking that the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven, and if desired, squeeze a bit more lemon juice over the chicken and vegetables before serving.