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 succulent roasted chicken infused with bright lemon and aromatic herbs, paired with a colorful medley of crispy roasted vegetables that add a delightful crunch and natural sweetness. This dish delivers a balanced mix of lean protein and nutrient-rich veggies in every satisfying bite.

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NUTRITION

406kcal
Protein
39.4g
Fat
19.2g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Lemon Juice

1 garlic clove, minced

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle with half of the olive oil, then season with salt, black pepper, and the dried herbs.

  • 3

    In a mixing bowl, toss the chopped carrot, zucchini, and red bell pepper with the remaining olive oil, lemon juice, minced garlic, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking tray.

  • 5

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

  • 6

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.

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 succulent roasted chicken infused with bright lemon and aromatic herbs, paired with a colorful medley of crispy roasted vegetables that add a delightful crunch and natural sweetness. This dish delivers a balanced mix of lean protein and nutrient-rich veggies in every satisfying bite.

NUTRITION

406kcal
Protein
39.4g
Fat
19.2g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Lemon Juice

1 garlic clove, minced

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle with half of the olive oil, then season with salt, black pepper, and the dried herbs.

  • 3

    In a mixing bowl, toss the chopped carrot, zucchini, and red bell pepper with the remaining olive oil, lemon juice, minced garlic, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking tray.

  • 5

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

  • 6

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.