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 zesty brightness of lemon-infused, herb-roasted chicken paired with a medley of crispy roasted vegetables. The tender chicken breast, marinated in fresh lemon juice, garlic, and aromatic herbs, is perfectly complemented by a colorful mix of carrots, zucchini, and red bell pepper roasted to a delightful crisp. It’s a wholesome, delicious meal that satisfies both taste buds and fitness goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
57.8g
Fat
13.2g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (Marinade)

1 tbsp Lemon Juice

1 Garlic Clove

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil (for Vegetables)

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss them in a bowl with the remaining olive oil, and season with salt and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with crisp edges.

  • 7

    Once cooked, remove from the oven and let the chicken rest for a few minutes before slicing and serving alongside 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 the zesty brightness of lemon-infused, herb-roasted chicken paired with a medley of crispy roasted vegetables. The tender chicken breast, marinated in fresh lemon juice, garlic, and aromatic herbs, is perfectly complemented by a colorful mix of carrots, zucchini, and red bell pepper roasted to a delightful crisp. It’s a wholesome, delicious meal that satisfies both taste buds and fitness goals.

NUTRITION

477kcal
Protein
57.8g
Fat
13.2g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (Marinade)

1 tbsp Lemon Juice

1 Garlic Clove

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil (for Vegetables)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Toss them in a bowl with the remaining olive oil, and season with salt and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with crisp edges.

  • 7

    Once cooked, remove from the oven and let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.