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 delightful aroma of lemon-infused, herb-roasted chicken paired with a medley of crispy, colorful vegetables. This dish combines tender, juicy chicken with perfectly roasted zucchini, red bell pepper, and carrot, all brought together with a drizzle of olive oil and fresh lemon juice for a refreshing and satisfying meal.

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NUTRITION

362kcal
Protein
46.6g
Fat
10.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

Pinch of Fresh Rosemary and Thyme

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and a pinch of rosemary and thyme.

  • 3

    Place the chicken breast on a baking sheet. Brush it generously on both sides with the lemon herb mixture.

  • 4

    Roughly chop the zucchini, red bell pepper, and carrot. Toss the vegetables with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly crispy.

  • 7

    Remove from the 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

Savor the delightful aroma of lemon-infused, herb-roasted chicken paired with a medley of crispy, colorful vegetables. This dish combines tender, juicy chicken with perfectly roasted zucchini, red bell pepper, and carrot, all brought together with a drizzle of olive oil and fresh lemon juice for a refreshing and satisfying meal.

NUTRITION

362kcal
Protein
46.6g
Fat
10.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

Pinch of Fresh Rosemary and Thyme

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and a pinch of rosemary and thyme.

  • 3

    Place the chicken breast on a baking sheet. Brush it generously on both sides with the lemon herb mixture.

  • 4

    Roughly chop the zucchini, red bell pepper, and carrot. Toss the vegetables with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly crispy.

  • 7

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