Lemon Garlic Roasted Chicken Breast with Roasted Vegetables

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

Lemon Garlic Roasted Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Roasted Chicken Breast with Roasted Vegetables

Savor the bright flavors of lemon and garlic accentuating a tender, roasted chicken breast paired with a medley of caramelized vegetables. This dish is a vibrant blend of succulent protein and crisp, colorful veggies, perfect for a wholesome meal any time of day.

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NUTRITION

356kcal
Protein
44.9g
Fat
9.8g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup sliced Zucchini (124g)

1 cup chopped Red Bell Pepper (149g)

1 cup chopped Broccoli (91g)

1/2 medium Carrot (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the lemon garlic mixture on the chicken.

  • 4

    In a separate bowl, toss the zucchini, red bell pepper, broccoli, and carrot with the remaining lemon garlic mixture.

  • 5

    Arrange the vegetables around the chicken on the baking tray in a single layer.

  • 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 caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

Lemon Garlic Roasted Chicken Breast with Roasted Vegetables

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

Lemon Garlic Roasted Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Roasted Chicken Breast with Roasted Vegetables

Savor the bright flavors of lemon and garlic accentuating a tender, roasted chicken breast paired with a medley of caramelized vegetables. This dish is a vibrant blend of succulent protein and crisp, colorful veggies, perfect for a wholesome meal any time of day.

NUTRITION

356kcal
Protein
44.9g
Fat
9.8g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup sliced Zucchini (124g)

1 cup chopped Red Bell Pepper (149g)

1 cup chopped Broccoli (91g)

1/2 medium Carrot (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the lemon garlic mixture on the chicken.

  • 4

    In a separate bowl, toss the zucchini, red bell pepper, broccoli, and carrot with the remaining lemon garlic mixture.

  • 5

    Arrange the vegetables around the chicken on the baking tray in a single layer.

  • 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 caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.