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

Enjoy a vibrant dish featuring succulent lemon herb roasted chicken paired with a medley of crispy roasted vegetables. The zesty marinade complements the tender chicken, while a mix of broccoli, red bell pepper, and zucchini adds a satisfying crunch and burst of color, all drizzled with olive oil for a rich finish.

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NUTRITION

431kcal
Protein
48.8g
Fat
19.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup broccoli (91g)

1/2 medium red bell pepper (75g)

1/2 medium zucchini (100g)

3 tsp olive oil (~13.5g)

1 tbsp lemon juice (15g)

1 clove garlic (3g)

1 tsp fresh thyme

1 tsp fresh rosemary

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the lemon herb marinade over it, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, red bell pepper, and zucchini with the remaining marinade.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are 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

Enjoy a vibrant dish featuring succulent lemon herb roasted chicken paired with a medley of crispy roasted vegetables. The zesty marinade complements the tender chicken, while a mix of broccoli, red bell pepper, and zucchini adds a satisfying crunch and burst of color, all drizzled with olive oil for a rich finish.

NUTRITION

431kcal
Protein
48.8g
Fat
19.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup broccoli (91g)

1/2 medium red bell pepper (75g)

1/2 medium zucchini (100g)

3 tsp olive oil (~13.5g)

1 tbsp lemon juice (15g)

1 clove garlic (3g)

1 tsp fresh thyme

1 tsp fresh rosemary

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour half of the lemon herb marinade over it, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, red bell pepper, and zucchini with the remaining marinade.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

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