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 aromatic blend of lemon and fresh herbs in this perfectly roasted chicken paired with a medley of crispy, colorful vegetables. This vibrant dish offers a satisfying crunch and a burst of zesty flavor—ideal for a wholesome, balanced dinner.

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NUTRITION

336kcal
Protein
43.3g
Fat
7.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, chopped rosemary and thyme (reserve a sprig of each for garnish if desired), and a pinch of salt and pepper.

  • 3

    Place the chicken breast on a baking tray and coat it with the lemon-herb mixture.

  • 4

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender yet crispy on the edges.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables, garnishing with extra fresh herbs if desired.

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 aromatic blend of lemon and fresh herbs in this perfectly roasted chicken paired with a medley of crispy, colorful vegetables. This vibrant dish offers a satisfying crunch and a burst of zesty flavor—ideal for a wholesome, balanced dinner.

NUTRITION

336kcal
Protein
43.3g
Fat
7.1g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, chopped rosemary and thyme (reserve a sprig of each for garnish if desired), and a pinch of salt and pepper.

  • 3

    Place the chicken breast on a baking tray and coat it with the lemon-herb mixture.

  • 4

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender yet crispy on the edges.

  • 7

    Slice the chicken and serve it alongside the roasted vegetables, garnishing with extra fresh herbs if desired.