Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

Enjoy a delightful plate featuring tender roasted chicken breast infused with zesty lemon and aromatic herbs, paired with an assortment of crisp roasted vegetables. This balanced dish offers a harmonious blend of savory and tangy flavors, making it an ideal choice for a clean, nutritious meal any time of day.

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NUTRITION

321kcal
Protein
40g
Fat
9.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli florets (91g)

1 medium Carrot (61g)

1/2 medium Zucchini (90g)

1/2 cup Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs.

  • 3

    In a bowl, combine broccoli, sliced carrot, chopped zucchini, and red bell pepper. Drizzle olive oil and lemon juice over the vegetables; toss them to ensure even coating, and season with a pinch of salt and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the chicken.

  • 5

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly crispy.

  • 6

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

Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Vegetables

Enjoy a delightful plate featuring tender roasted chicken breast infused with zesty lemon and aromatic herbs, paired with an assortment of crisp roasted vegetables. This balanced dish offers a harmonious blend of savory and tangy flavors, making it an ideal choice for a clean, nutritious meal any time of day.

NUTRITION

321kcal
Protein
40g
Fat
9.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli florets (91g)

1 medium Carrot (61g)

1/2 medium Zucchini (90g)

1/2 cup Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and mixed dried herbs.

  • 3

    In a bowl, combine broccoli, sliced carrot, chopped zucchini, and red bell pepper. Drizzle olive oil and lemon juice over the vegetables; toss them to ensure even coating, and season with a pinch of salt and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the chicken.

  • 5

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly crispy.

  • 6

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