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 vibrant flavors of tender roasted chicken infused with zesty lemon and aromatic herbs, perfectly paired with a medley of crispy roasted vegetables. This dish offers a delightful balance of protein and fresh vegetables, enhanced by a light olive oil finish that brings out the natural sweetness of the carrots, zucchini, and red bell pepper.

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NUTRITION

329kcal
Protein
41.4g
Fat
13.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 cup Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, and finely chopped fresh herbs. Season the mixture with salt and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb marinade over it. Allow the chicken to marinate for at least 10 minutes.

  • 4

    Meanwhile, chop the carrot into rounds or sticks, slice the zucchini, and cut the red bell pepper into strips. Toss the vegetables with the remaining marinade ensuring they are well coated.

  • 5

    Arrange the marinated chicken and vegetables on the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables turn tender and slightly crispy.

  • 7

    Remove from the oven and let it 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 vibrant flavors of tender roasted chicken infused with zesty lemon and aromatic herbs, perfectly paired with a medley of crispy roasted vegetables. This dish offers a delightful balance of protein and fresh vegetables, enhanced by a light olive oil finish that brings out the natural sweetness of the carrots, zucchini, and red bell pepper.

NUTRITION

329kcal
Protein
41.4g
Fat
13.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 cup Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, and finely chopped fresh herbs. Season the mixture with salt and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb marinade over it. Allow the chicken to marinate for at least 10 minutes.

  • 4

    Meanwhile, chop the carrot into rounds or sticks, slice the zucchini, and cut the red bell pepper into strips. Toss the vegetables with the remaining marinade ensuring they are well coated.

  • 5

    Arrange the marinated chicken and vegetables on the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables turn tender and slightly crispy.

  • 7

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