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

Enjoy a vibrant mix of roasted chicken infused with zesty lemon and fresh herbs paired with a colorful medley of crispy roasted vegetables. This dish offers a delightful balance of hearty protein and nutrient-rich vegetables, perfect for a satisfying meal at any time of the day.

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NUTRITION

352kcal
Protein
38.1g
Fat
13.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless, boneless

½ cup sliced Zucchini

½ cup chopped Red Bell Pepper

¼ cup chopped Red Onion

½ cup sliced Carrots

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Thyme, Rosemary)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, and olive oil.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon-herb mixture. Let it marinate for 10 minutes if time allows.

  • 4

    In a separate bowl, toss the sliced zucchini, chopped red bell pepper, red onion, and carrots with any remaining lemon-herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish, ensuring an even layer for maximum crispiness.

  • 6

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

  • 7

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

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

Enjoy a vibrant mix of roasted chicken infused with zesty lemon and fresh herbs paired with a colorful medley of crispy roasted vegetables. This dish offers a delightful balance of hearty protein and nutrient-rich vegetables, perfect for a satisfying meal at any time of the day.

NUTRITION

352kcal
Protein
38.1g
Fat
13.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless, boneless

½ cup sliced Zucchini

½ cup chopped Red Bell Pepper

¼ cup chopped Red Onion

½ cup sliced Carrots

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Thyme, Rosemary)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, and olive oil.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon-herb mixture. Let it marinate for 10 minutes if time allows.

  • 4

    In a separate bowl, toss the sliced zucchini, chopped red bell pepper, red onion, and carrots with any remaining lemon-herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish, ensuring an even layer for maximum crispiness.

  • 6

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

  • 7

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