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 vibrant flavors of tender roasted chicken infused with lemon and fresh herbs, accompanied by a medley of crispy, perfectly roasted vegetables that deliver both crunch and a burst of natural sweetness.

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NUTRITION

293kcal
Protein
37.6g
Fat
9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs 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 olive oil, lemon juice, minced garlic, salt, and black pepper. Add chopped rosemary and thyme leaves.

  • 3

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

  • 4

    Prepare your vegetables by slicing the carrot, zucchini, and red bell pepper into uniform pieces. Toss them in the remaining lemon-herb mixture.

  • 5

    Arrange the vegetables around the chicken breast in the baking dish, ensuring even distribution for uniform roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender with a crispy edge.

  • 7

    Remove from oven, let 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 vibrant flavors of tender roasted chicken infused with lemon and fresh herbs, accompanied by a medley of crispy, perfectly roasted vegetables that deliver both crunch and a burst of natural sweetness.

NUTRITION

293kcal
Protein
37.6g
Fat
9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs 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 olive oil, lemon juice, minced garlic, salt, and black pepper. Add chopped rosemary and thyme leaves.

  • 3

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

  • 4

    Prepare your vegetables by slicing the carrot, zucchini, and red bell pepper into uniform pieces. Toss them in the remaining lemon-herb mixture.

  • 5

    Arrange the vegetables around the chicken breast in the baking dish, ensuring even distribution for uniform roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender with a crispy edge.

  • 7

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