Crispy Lemon Herb Chicken with Roasted Zucchini

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

Crispy Lemon Herb Chicken with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Zucchini

Enjoy a delightful plate of crispy lemon herb chicken paired with perfectly roasted zucchini, offering a satisfying mix of tangy brightness and savory herbs. The chicken is seasoned to perfection and baked to achieve a satisfying crisp, while the zucchini is roasted with a hint of olive oil and aromatic spices, making for a balanced and flavorful meal.

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NUTRITION

453kcal
Protein
42.7g
Fat
20.1g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix lemon juice, olive oil, garlic powder, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the lemon herb mixture over it, ensuring it's well-coated on both sides.

  • 4

    Cut the zucchini into 1/2-inch thick rounds or half-moons. Toss them with the remaining mixture and a sprinkle of extra salt and pepper if desired.

  • 5

    Arrange the zucchini around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender with crispy edges.

  • 7

    For extra crispiness, broil for an additional 2-3 minutes at the end, monitoring closely to avoid burning.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Crispy Lemon Herb Chicken with Roasted Zucchini

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

Crispy Lemon Herb Chicken with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Zucchini

Enjoy a delightful plate of crispy lemon herb chicken paired with perfectly roasted zucchini, offering a satisfying mix of tangy brightness and savory herbs. The chicken is seasoned to perfection and baked to achieve a satisfying crisp, while the zucchini is roasted with a hint of olive oil and aromatic spices, making for a balanced and flavorful meal.

NUTRITION

453kcal
Protein
42.7g
Fat
20.1g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix lemon juice, olive oil, garlic powder, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the lemon herb mixture over it, ensuring it's well-coated on both sides.

  • 4

    Cut the zucchini into 1/2-inch thick rounds or half-moons. Toss them with the remaining mixture and a sprinkle of extra salt and pepper if desired.

  • 5

    Arrange the zucchini around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender with crispy edges.

  • 7

    For extra crispiness, broil for an additional 2-3 minutes at the end, monitoring closely to avoid burning.

  • 8

    Remove from the oven and let rest for a few minutes before serving.