Lemon Herb Chicken with Roasted Carrots and Zucchini

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

Lemon Herb Chicken with Roasted Carrots and Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Carrots and Zucchini

Savor a vibrant plate of lemon herb chicken paired with tender roasted carrots and zucchini. This dish brings together the tang of lemon, fresh herbs, and perfectly roasted vegetables for a balanced and delicious meal that's both light and flavorful.

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NUTRITION

371kcal
Protein
37.8g
Fat
10.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Zucchini

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, mixed dried herbs, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the carrot into sticks and slice the zucchini into rounds. Toss the vegetables in the remaining marinade.

  • 5

    Place the marinated chicken breast on one side of a baking sheet and arrange the vegetables on the other side.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Meanwhile, if not already prepared, cook the quinoa according to package directions.

  • 8

    To serve, place a serving of quinoa on the plate, top with sliced chicken breast, and arrange the roasted carrots and zucchini alongside. Enjoy a balanced, flavorful meal.

Lemon Herb Chicken with Roasted Carrots and Zucchini

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

Lemon Herb Chicken with Roasted Carrots and Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Carrots and Zucchini

Savor a vibrant plate of lemon herb chicken paired with tender roasted carrots and zucchini. This dish brings together the tang of lemon, fresh herbs, and perfectly roasted vegetables for a balanced and delicious meal that's both light and flavorful.

NUTRITION

371kcal
Protein
37.8g
Fat
10.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Zucchini

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, mixed dried herbs, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Chop the carrot into sticks and slice the zucchini into rounds. Toss the vegetables in the remaining marinade.

  • 5

    Place the marinated chicken breast on one side of a baking sheet and arrange the vegetables on the other side.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Meanwhile, if not already prepared, cook the quinoa according to package directions.

  • 8

    To serve, place a serving of quinoa on the plate, top with sliced chicken breast, and arrange the roasted carrots and zucchini alongside. Enjoy a balanced, flavorful meal.