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 this vibrant dish featuring tender roasted chicken infused with fresh lemon and aromatic herbs, paired with a medley of crispy roasted bell pepper, zucchini, and red onion. This balanced meal offers a refreshing burst of citrus and herbaceous notes perfect for a satisfying dinner.

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NUTRITION

258kcal
Protein
34.3g
Fat
8.8g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1/2 lemon (juice)

3 teaspoons Olive Oil

1 teaspoon Mixed Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, and mixed herbs.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon-herb mixture. Season lightly with salt and pepper if desired.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces and spread them around the chicken in the baking dish.

  • 5

    Drizzle any remaining lemon-herb mixture over the vegetables.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken 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 this vibrant dish featuring tender roasted chicken infused with fresh lemon and aromatic herbs, paired with a medley of crispy roasted bell pepper, zucchini, and red onion. This balanced meal offers a refreshing burst of citrus and herbaceous notes perfect for a satisfying dinner.

NUTRITION

258kcal
Protein
34.3g
Fat
8.8g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1/2 lemon (juice)

3 teaspoons Olive Oil

1 teaspoon Mixed Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, and mixed herbs.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon-herb mixture. Season lightly with salt and pepper if desired.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces and spread them around the chicken in the baking dish.

  • 5

    Drizzle any remaining lemon-herb mixture over the vegetables.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.