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 bright tang of lemon and fragrant herbs paired with perfectly roasted chicken and a medley of crispy vegetables. This dish offers a delightful balance with tender, juicy chicken complemented by the natural sweetness and crunch of seasonal veggies, all lightly dressed with olive oil and a burst of citrus.

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NUTRITION

335kcal
Protein
45.7g
Fat
9.9g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and rub the lemon herb mixture evenly over it.

  • 4

    Chop broccoli, carrot, and red bell pepper into bite-sized pieces and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the tray.

  • 6

    Roast in the oven for 20-25 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, let it rest for a few minutes, and 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 bright tang of lemon and fragrant herbs paired with perfectly roasted chicken and a medley of crispy vegetables. This dish offers a delightful balance with tender, juicy chicken complemented by the natural sweetness and crunch of seasonal veggies, all lightly dressed with olive oil and a burst of citrus.

NUTRITION

335kcal
Protein
45.7g
Fat
9.9g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and rub the lemon herb mixture evenly over it.

  • 4

    Chop broccoli, carrot, and red bell pepper into bite-sized pieces and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the tray.

  • 6

    Roast in the oven for 20-25 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, let it rest for a few minutes, and serve warm.