Lemon Herb Roasted Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a perfectly roasted chicken breast infused with vibrant lemon and fresh herbs, paired with a colorful medley of roasted broccoli, carrots, and red bell pepper. This dish delivers a delightful balance of protein and nutritious veggies, accented with a drizzle of olive oil to enhance the natural flavors.

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NUTRITION

406kcal
Protein
56.9g
Fat
11.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 cups Broccoli (182g)

1 cup Baby Carrots (128g)

1 cup Red Bell Pepper (92g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 tbsp Mixed Fresh Herbs

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a bowl, mix the olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast on a baking tray and brush generously with the herb-lemon mixture.

  • 4

    Prepare the vegetables by tossing broccoli, baby carrots, and red bell pepper in the remaining herb-lemon mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking tray and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp on the edges.

Lemon Herb Roasted Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Vegetables

Savor a perfectly roasted chicken breast infused with vibrant lemon and fresh herbs, paired with a colorful medley of roasted broccoli, carrots, and red bell pepper. This dish delivers a delightful balance of protein and nutritious veggies, accented with a drizzle of olive oil to enhance the natural flavors.

NUTRITION

406kcal
Protein
56.9g
Fat
11.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 cups Broccoli (182g)

1 cup Baby Carrots (128g)

1 cup Red Bell Pepper (92g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 tbsp Mixed Fresh Herbs

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a bowl, mix the olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast on a baking tray and brush generously with the herb-lemon mixture.

  • 4

    Prepare the vegetables by tossing broccoli, baby carrots, and red bell pepper in the remaining herb-lemon mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking tray and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp on the edges.