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 the vibrant flavors of lemon and fresh herbs in this perfectly roasted chicken paired with crunchy, colorful vegetables and a side of fluffy quinoa. The tender chicken, infused with citrus and aromatic herbs, is complemented by the subtle sweetness of roasted carrots, zucchini, and red bell pepper, all brought together with a drizzle of olive oil.

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NUTRITION

413kcal
Protein
42g
Fat
11g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, mix olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast with half of the herb-lemon mixture. Set aside.

  • 4

    Chop the carrots, zucchini, and red bell pepper into bite-sized pieces. Toss them in the remaining herb-lemon mixture ensuring even coating.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 7

    While everything is roasting, reheat or prepare the cooked quinoa if needed.

  • 8

    Slice the roasted chicken and serve over a bed of quinoa, with a hearty serving of the crispy roasted vegetables on the side.

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 the vibrant flavors of lemon and fresh herbs in this perfectly roasted chicken paired with crunchy, colorful vegetables and a side of fluffy quinoa. The tender chicken, infused with citrus and aromatic herbs, is complemented by the subtle sweetness of roasted carrots, zucchini, and red bell pepper, all brought together with a drizzle of olive oil.

NUTRITION

413kcal
Protein
42g
Fat
11g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, mix olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast with half of the herb-lemon mixture. Set aside.

  • 4

    Chop the carrots, zucchini, and red bell pepper into bite-sized pieces. Toss them in the remaining herb-lemon mixture ensuring even coating.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 7

    While everything is roasting, reheat or prepare the cooked quinoa if needed.

  • 8

    Slice the roasted chicken and serve over a bed of quinoa, with a hearty serving of the crispy roasted vegetables on the side.