Lemon-Herb Roasted Chicken with Crispy 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Vegetables

Savor a beautifully roasted chicken breast infused with zesty lemon and fresh herbs, paired with a medley of crispy, tender vegetables. This dish delivers a satisfying blend of bright citrus notes and earthy herbs in every bite.

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NUTRITION

390kcal
Protein
53.5g
Fat
11.4g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat it with half of the lemon-herb mixture.

  • 4

    In another bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Let the chicken rest for a couple of minutes before slicing and serving with the roasted vegetables.

Lemon-Herb Roasted Chicken with Crispy 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Vegetables

Savor a beautifully roasted chicken breast infused with zesty lemon and fresh herbs, paired with a medley of crispy, tender vegetables. This dish delivers a satisfying blend of bright citrus notes and earthy herbs in every bite.

NUTRITION

390kcal
Protein
53.5g
Fat
11.4g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat it with half of the lemon-herb mixture.

  • 4

    In another bowl, toss the sliced zucchini, red bell pepper, and red onion with the remaining mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Let the chicken rest for a couple of minutes before slicing and serving with the roasted vegetables.