Crispy Lemon Herb Roasted Chicken and Fresh Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken and Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken and Fresh Roasted Vegetables

Enjoy a vibrant plate featuring crispy lemon herb roasted chicken paired with an assortment of fresh roasted vegetables and a serving of fluffy quinoa. The zesty, aromatic chicken combined with caramelized veggies creates a heartwarming meal that's both satisfying and nutritionally balanced.

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NUTRITION

382kcal
Protein
40.2g
Fat
10.4g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Broccoli

1/2 cup Carrots

1/2 cup Bell Pepper

1 teaspoon Olive Oil

1/2 cup cooked Quinoa

1/2 Lemon (zest and juice)

2 tablespoons Fresh Herbs (thyme and rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the zest and juice of half a lemon with chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the lemon herb mixture evenly over the chicken.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper.

  • 5

    In a mixing bowl, toss broccoli, carrots, and bell pepper with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

    Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly crispy edges.

  • 8

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 9

    To serve, place the cooked quinoa on a plate, slice the roasted chicken, and top with the roasted vegetables.

  • 10

    Enjoy your deliciously balanced meal!

Crispy Lemon Herb Roasted Chicken and Fresh Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken and Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken and Fresh Roasted Vegetables

Enjoy a vibrant plate featuring crispy lemon herb roasted chicken paired with an assortment of fresh roasted vegetables and a serving of fluffy quinoa. The zesty, aromatic chicken combined with caramelized veggies creates a heartwarming meal that's both satisfying and nutritionally balanced.

NUTRITION

382kcal
Protein
40.2g
Fat
10.4g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Broccoli

1/2 cup Carrots

1/2 cup Bell Pepper

1 teaspoon Olive Oil

1/2 cup cooked Quinoa

1/2 Lemon (zest and juice)

2 tablespoons Fresh Herbs (thyme and rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the zest and juice of half a lemon with chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the lemon herb mixture evenly over the chicken.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper.

  • 5

    In a mixing bowl, toss broccoli, carrots, and bell pepper with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

    Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly crispy edges.

  • 8

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 9

    To serve, place the cooked quinoa on a plate, slice the roasted chicken, and top with the roasted vegetables.

  • 10

    Enjoy your deliciously balanced meal!