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

Enjoy a vibrant, wholesome dinner featuring tender roasted chicken infused with zesty lemon and aromatic herbs, paired with a medley of crispy roasted vegetables that offer a delightful crunch and natural sweetness.

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NUTRITION

333kcal
Protein
39.3g
Fat
9.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Dried Herbs (thyme, rosemary, oregano mix)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 3

    In a bowl, combine the vegetables with olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper. Toss well to coat.

  • 4

    Place the seasoned vegetables on one side of the baking sheet.

  • 5

    Season the chicken breast with additional salt, pepper, and a sprinkle of the dried herbs.

  • 6

    Place the chicken breast on the other side of the baking sheet.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the crispy roasted vegetables.

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

Enjoy a vibrant, wholesome dinner featuring tender roasted chicken infused with zesty lemon and aromatic herbs, paired with a medley of crispy roasted vegetables that offer a delightful crunch and natural sweetness.

NUTRITION

333kcal
Protein
39.3g
Fat
9.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Dried Herbs (thyme, rosemary, oregano mix)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the carrot, zucchini, and red bell pepper into bite-sized pieces.

  • 3

    In a bowl, combine the vegetables with olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper. Toss well to coat.

  • 4

    Place the seasoned vegetables on one side of the baking sheet.

  • 5

    Season the chicken breast with additional salt, pepper, and a sprinkle of the dried herbs.

  • 6

    Place the chicken breast on the other side of the baking sheet.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the crispy roasted vegetables.