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 tender, lemon-herb roasted chicken paired with a colorful medley of crispy roasted vegetables. This dish is perfectly balanced, offering a satisfying protein punch alongside vibrant flavors from fresh herbs and citrus, making it a wholesome and delicious meal ideal for any time of the day.

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NUTRITION

302kcal
Protein
37.9g
Fat
9.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix lemon juice, chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Coat the chicken breast evenly with the lemon-herb mixture and set aside to marinate briefly.

  • 4

    Toss zucchini slices, red bell pepper strips, and carrot pieces in olive oil, salt, and pepper until well-coated.

  • 5

    Arrange the vegetables on one side of the baking sheet and place the chicken breast on the other side.

  • 6

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with 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 tender, lemon-herb roasted chicken paired with a colorful medley of crispy roasted vegetables. This dish is perfectly balanced, offering a satisfying protein punch alongside vibrant flavors from fresh herbs and citrus, making it a wholesome and delicious meal ideal for any time of the day.

NUTRITION

302kcal
Protein
37.9g
Fat
9.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix lemon juice, chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Coat the chicken breast evenly with the lemon-herb mixture and set aside to marinate briefly.

  • 4

    Toss zucchini slices, red bell pepper strips, and carrot pieces in olive oil, salt, and pepper until well-coated.

  • 5

    Arrange the vegetables on one side of the baking sheet and place the chicken breast on the other side.

  • 6

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are crispy and tender.

  • 7

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