Name: Lemon Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Zucchini; 1/2 medium Red Onion; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 1 tsp Dried Rosemary; 1 tsp Dried Thyme

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.

YOUR SOLIN GENERATED RECIPE

Lemon Herb-Roasted Chicken with Roasted Vegetables

Savor the bright flavors of lemon and herbs in this perfectly roasted chicken breast paired with a medley of colorful vegetables. The tender chicken, accented by zesty lemon, rosemary, thyme, and garlic, is beautifully complemented by roasted red bell pepper, zucchini, and red onion, making it a wholesome and satisfying meal.

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NUTRITION

Protein

55.4g

Fat

17.8g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a bowl, combine olive oil, lemon juice, minced garlic, dried rosemary, and dried thyme to create a marinade.
3
Place the chicken breast on a plate and pat dry. Rub the marinade evenly over the chicken.
4
Chop the red bell pepper, zucchini, and slice the red onion. Toss the vegetables in any remaining marinade.
5
Arrange the chicken breast in the center of the baking sheet, and surround it with the vegetables.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7
Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.