Lemon-Herb Chicken with Brown Rice and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Chicken with Brown Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Brown Rice and Roasted Vegetables

Savor a vibrant plate of lemon-herb marinated chicken perfectly paired with nutty brown rice and a colorful medley of roasted vegetables, all brought together with a splash of olive oil and fresh garlic. This dish offers a delightful balance of tangy citrus, aromatic herbs, and satisfying textures that make every bite nourishing and delicious.

Try 3 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
36.9g
Fat
8.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast

1/2 cup Brown Rice, cooked

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Carrot)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    In a small bowl, combine lemon juice, minced garlic, fresh herbs, salt, and black pepper. Coat the chicken breast with this marinade and let it sit for at least 15 minutes.

  • 3

    Place the chicken breast on a separate baking dish. Roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    While the chicken and vegetables are roasting, warm up the cooked brown rice on the stovetop or microwave.

  • 6

    Plate the dish by placing the brown rice as a base, top with sliced lemon-herb chicken, and arrange the roasted vegetables on the side. Serve warm and enjoy!

Lemon-Herb Chicken with Brown Rice and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Chicken with Brown Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Brown Rice and Roasted Vegetables

Savor a vibrant plate of lemon-herb marinated chicken perfectly paired with nutty brown rice and a colorful medley of roasted vegetables, all brought together with a splash of olive oil and fresh garlic. This dish offers a delightful balance of tangy citrus, aromatic herbs, and satisfying textures that make every bite nourishing and delicious.

NUTRITION

359kcal
Protein
36.9g
Fat
8.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast

1/2 cup Brown Rice, cooked

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Carrot)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    In a small bowl, combine lemon juice, minced garlic, fresh herbs, salt, and black pepper. Coat the chicken breast with this marinade and let it sit for at least 15 minutes.

  • 3

    Place the chicken breast on a separate baking dish. Roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    While the chicken and vegetables are roasting, warm up the cooked brown rice on the stovetop or microwave.

  • 6

    Plate the dish by placing the brown rice as a base, top with sliced lemon-herb chicken, and arrange the roasted vegetables on the side. Serve warm and enjoy!