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, zesty flavors of lemon and fresh herbs paired with tender roasted chicken and crispy, colorful vegetables. This dish offers a satisfying mix of lean protein and nutrient-rich vegetables, perfect for a wholesome meal that balances light, aromatic notes with a savory finish.

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NUTRITION

325kcal
Protein
43.3g
Fat
9.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli florets (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast on a lined baking sheet. Brush half of the marinade over the chicken, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, carrot, and red bell pepper with the remaining marinade until evenly covered.

  • 5

    Arrange the vegetables around the chicken on the baking sheet 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 crisp-tender.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken 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

Savor the bright, zesty flavors of lemon and fresh herbs paired with tender roasted chicken and crispy, colorful vegetables. This dish offers a satisfying mix of lean protein and nutrient-rich vegetables, perfect for a wholesome meal that balances light, aromatic notes with a savory finish.

NUTRITION

325kcal
Protein
43.3g
Fat
9.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli florets (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast on a lined baking sheet. Brush half of the marinade over the chicken, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, carrot, and red bell pepper with the remaining marinade until evenly covered.

  • 5

    Arrange the vegetables around the chicken on the baking sheet 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 crisp-tender.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the crispy roasted vegetables.