YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken with Roasted Vegetables
Enjoy a delightful, crisp chicken breast marinated in tangy lemon and aromatic herbs, paired with a medley of roasted seasonal vegetables. This dish delivers a balanced combination of protein and vibrant flavors that keep it light yet satisfying.
INGREDIENTS
5 oz Chicken Breast
1 cup sliced Zucchini
1 medium Bell Pepper
1/2 medium Red Onion
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1 tbsp Fresh Herbs (Rosemary & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped herbs, salt, and pepper to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it marinate for at least 15 minutes.
Meanwhile, chop zucchini, bell pepper, and red onion into bite-sized pieces and toss them with the remaining marinade on a baking sheet.
Arrange the marinated chicken breast on the baking sheet among the vegetables.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Once done, let the chicken rest for a few minutes before serving with the roasted vegetables.