Lemon Herb Roasted Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a delicious balance of zesty lemon, aromatic herbs, and perfectly roasted chicken complemented by a medley of colorful vegetables. This dish is thoughtfully crafted to deliver a vibrant blend of flavors and textures, making it a satisfying dinner that feels both light and comforting.

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NUTRITION

360kcal
Protein
41.9g
Fat
9.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 medium Red Bell Pepper

1 medium Zucchini

2 tablespoons Lemon Juice

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and brush half of the lemon herb mixture on both sides.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, dice the red bell pepper, and cut the zucchini into half-moons.

  • 5

    Toss the vegetables in the remaining lemon herb mixture until well coated.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

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

Lemon Herb Roasted Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a delicious balance of zesty lemon, aromatic herbs, and perfectly roasted chicken complemented by a medley of colorful vegetables. This dish is thoughtfully crafted to deliver a vibrant blend of flavors and textures, making it a satisfying dinner that feels both light and comforting.

NUTRITION

360kcal
Protein
41.9g
Fat
9.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 medium Red Bell Pepper

1 medium Zucchini

2 tablespoons Lemon Juice

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and brush half of the lemon herb mixture on both sides.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, dice the red bell pepper, and cut the zucchini into half-moons.

  • 5

    Toss the vegetables in the remaining lemon herb mixture until well coated.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

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