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

Savor a zesty lemon-herb roasted chicken paired with a medley of crispy roasted vegetables—broccoli, carrot, red bell pepper, and zucchini. The vibrant flavors from lemon and fresh herbs brighten the tender chicken, while the vegetables offer a delightful crunch and natural sweetness. A light drizzle of olive oil ties everything together for a balanced, wholesome meal that's both satisfying and nutrient-rich.

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NUTRITION

302kcal
Protein
36.2g
Fat
8.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skinless, Boneless)

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 Lemon wedge

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, juice from the lemon wedge, chopped herbs, and minced garlic.

  • 3

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

  • 4

    Cut the broccoli into florets, slice the carrot, red bell pepper, and zucchini, then toss them in the remaining olive oil and a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken breast on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the 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

Savor a zesty lemon-herb roasted chicken paired with a medley of crispy roasted vegetables—broccoli, carrot, red bell pepper, and zucchini. The vibrant flavors from lemon and fresh herbs brighten the tender chicken, while the vegetables offer a delightful crunch and natural sweetness. A light drizzle of olive oil ties everything together for a balanced, wholesome meal that's both satisfying and nutrient-rich.

NUTRITION

302kcal
Protein
36.2g
Fat
8.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skinless, Boneless)

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 Lemon wedge

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, juice from the lemon wedge, chopped herbs, and minced garlic.

  • 3

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

  • 4

    Cut the broccoli into florets, slice the carrot, red bell pepper, and zucchini, then toss them in the remaining olive oil and a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken breast on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.