Crispy Lemon-Herb Chicken with Roasted Vegetables

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

Crispy Lemon-Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Vegetables

Enjoy a vibrant, protein-packed dish featuring crisp, golden lemon-herb chicken paired with a colorful medley of roasted vegetables. The tang of fresh lemon and aromatic herbs elevates tender chicken, while the lightly roasted zucchini, red bell pepper, and onion offer a flavorful, nutrient-dense complement.

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NUTRITION

331kcal
Protein
37.8g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 sliced Zucchini (75g)

1 sliced Red Bell Pepper (75g)

1 small Yellow Onion (50g)

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast on one side of the baking sheet. Brush it generously with half of the lemon-herb mixture.

  • 4

    In a separate bowl, toss the sliced zucchini, red bell pepper, and onion with the remaining lemon-herb mixture until evenly coated.

  • 5

    Arrange the vegetables on the other side of the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the edges are crispy, and the vegetables are tender and slightly charred.

  • 7

    Check that the internal temperature of the chicken reaches 165°F before serving.

  • 8

    Serve hot, enjoying the bright citrus flavor with every bite of the savory chicken and roasted vegetables.

Crispy Lemon-Herb Chicken with Roasted Vegetables

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

Crispy Lemon-Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Vegetables

Enjoy a vibrant, protein-packed dish featuring crisp, golden lemon-herb chicken paired with a colorful medley of roasted vegetables. The tang of fresh lemon and aromatic herbs elevates tender chicken, while the lightly roasted zucchini, red bell pepper, and onion offer a flavorful, nutrient-dense complement.

NUTRITION

331kcal
Protein
37.8g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 sliced Zucchini (75g)

1 sliced Red Bell Pepper (75g)

1 small Yellow Onion (50g)

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast on one side of the baking sheet. Brush it generously with half of the lemon-herb mixture.

  • 4

    In a separate bowl, toss the sliced zucchini, red bell pepper, and onion with the remaining lemon-herb mixture until evenly coated.

  • 5

    Arrange the vegetables on the other side of the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the edges are crispy, and the vegetables are tender and slightly charred.

  • 7

    Check that the internal temperature of the chicken reaches 165°F before serving.

  • 8

    Serve hot, enjoying the bright citrus flavor with every bite of the savory chicken and roasted vegetables.