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

Enjoy a zesty, herb-infused chicken breast roasted to perfection alongside a medley of vibrant vegetables. The lemon and fresh herbs offer a bright burst of flavor, while the roasted carrot, zucchini, and red bell pepper bring natural sweetness and a satisfying texture.

Try 3 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
41.6g
Fat
13.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped thyme, and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in a baking dish and gently rub with half of the herb-lemon mixture.

  • 4

    Chop the carrot into sticks, slice the zucchini, and cut the red bell pepper into strips. Toss the vegetables with the remaining herb mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast everything in the oven for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a couple of minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

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

Enjoy a zesty, herb-infused chicken breast roasted to perfection alongside a medley of vibrant vegetables. The lemon and fresh herbs offer a bright burst of flavor, while the roasted carrot, zucchini, and red bell pepper bring natural sweetness and a satisfying texture.

NUTRITION

344kcal
Protein
41.6g
Fat
13.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped thyme, and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in a baking dish and gently rub with half of the herb-lemon mixture.

  • 4

    Chop the carrot into sticks, slice the zucchini, and cut the red bell pepper into strips. Toss the vegetables with the remaining herb mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast everything in the oven for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a couple of minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.