Lemon Garlic Roasted Chicken with Roasted Vegetables

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

Lemon Garlic Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Roasted Chicken with Roasted Vegetables

Savor the bright, zesty notes of lemon and garlic in this roasted chicken plate paired with a medley of vibrant vegetables. Perfectly balanced with tender, juicy chicken and crisp, lightly charred veggies, this dish brings warmth and flavor to your meal table.

Try 3 days free, then $12.99 / mo.

NUTRITION

342kcal
Protein
46.5g
Fat
10.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (5g)

1/2 Lemon (30g)

2 cloves Garlic (6g)

1 sprig Fresh Rosemary (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice of half a lemon, minced garlic, olive oil, and finely chopped rosemary.

  • 3

    Pat the chicken breast dry, and rub the lemon garlic mixture all over it. Season lightly with salt and pepper if desired.

  • 4

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

  • 5

    In a separate bowl, toss the red bell pepper slices, zucchini, and red onion with a drizzle of olive oil and a pinch of salt.

  • 6

    Arrange the vegetables around the chicken on the tray.

  • 7

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

  • 8

    Allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Lemon Garlic Roasted Chicken with Roasted Vegetables

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

Lemon Garlic Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Roasted Chicken with Roasted Vegetables

Savor the bright, zesty notes of lemon and garlic in this roasted chicken plate paired with a medley of vibrant vegetables. Perfectly balanced with tender, juicy chicken and crisp, lightly charred veggies, this dish brings warmth and flavor to your meal table.

NUTRITION

342kcal
Protein
46.5g
Fat
10.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (5g)

1/2 Lemon (30g)

2 cloves Garlic (6g)

1 sprig Fresh Rosemary (2g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice of half a lemon, minced garlic, olive oil, and finely chopped rosemary.

  • 3

    Pat the chicken breast dry, and rub the lemon garlic mixture all over it. Season lightly with salt and pepper if desired.

  • 4

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

  • 5

    In a separate bowl, toss the red bell pepper slices, zucchini, and red onion with a drizzle of olive oil and a pinch of salt.

  • 6

    Arrange the vegetables around the chicken on the tray.

  • 7

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

  • 8

    Allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.