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 bright, zesty flavors of lemon and fresh herbs infused into tender roasted chicken, paired with a medley of crispy roasted vegetables for a light yet satisfying meal.

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NUTRITION

372kcal
Protein
38.9g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a baking dish and brush generously with the marinade, ensuring all sides are coated.

  • 4

    In a separate bowl, toss the broccoli florets, red bell pepper, and zucchini with a bit of extra olive oil (if desired), salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish for even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crisp edges.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve warm.

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 bright, zesty flavors of lemon and fresh herbs infused into tender roasted chicken, paired with a medley of crispy roasted vegetables for a light yet satisfying meal.

NUTRITION

372kcal
Protein
38.9g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a baking dish and brush generously with the marinade, ensuring all sides are coated.

  • 4

    In a separate bowl, toss the broccoli florets, red bell pepper, and zucchini with a bit of extra olive oil (if desired), salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish for even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crisp edges.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve warm.