Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables and Chickpeas

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 and Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables and Chickpeas

Savor the bright, zesty flavor of lemon-infused roasted chicken paired with a medley of crispy roasted vegetables and hearty chickpeas. This dish balances tender, herb-marinated chicken with the satisfying crunch of roasted bell pepper, zucchini, and carrot, all tied together with a burst of lemon and aromatic herbs.

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NUTRITION

453kcal
Protein
45.5g
Fat
11.6g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 medium Carrot

1/2 cup Chickpeas (drained)

1 tsp Olive Oil

1 tbsp Lemon Juice

Fresh Herbs & Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, mix the lemon juice, chopped fresh herbs, minced garlic, salt, and pepper. Add the chicken breast and coat well for a light marinade.

  • 3

    Place the marinated chicken on a baking sheet lined with parchment paper.

  • 4

    Chop the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of herbs.

  • 5

    Spread the vegetables out on a separate baking sheet. Add the drained chickpeas to the vegetables and gently toss to combine.

  • 6

    Place both the chicken and the vegetables in the oven. Roast the chicken for about 20-25 minutes until fully cooked, and roast the vegetables and chickpeas for 20 minutes until they are crispy on the edges.

  • 7

    Once done, slice the chicken and serve it alongside the roasted vegetables and chickpeas. Enjoy your balanced and flavorful meal.

Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables and Chickpeas

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 and Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables and Chickpeas

Savor the bright, zesty flavor of lemon-infused roasted chicken paired with a medley of crispy roasted vegetables and hearty chickpeas. This dish balances tender, herb-marinated chicken with the satisfying crunch of roasted bell pepper, zucchini, and carrot, all tied together with a burst of lemon and aromatic herbs.

NUTRITION

453kcal
Protein
45.5g
Fat
11.6g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 medium Carrot

1/2 cup Chickpeas (drained)

1 tsp Olive Oil

1 tbsp Lemon Juice

Fresh Herbs & Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, mix the lemon juice, chopped fresh herbs, minced garlic, salt, and pepper. Add the chicken breast and coat well for a light marinade.

  • 3

    Place the marinated chicken on a baking sheet lined with parchment paper.

  • 4

    Chop the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of herbs.

  • 5

    Spread the vegetables out on a separate baking sheet. Add the drained chickpeas to the vegetables and gently toss to combine.

  • 6

    Place both the chicken and the vegetables in the oven. Roast the chicken for about 20-25 minutes until fully cooked, and roast the vegetables and chickpeas for 20 minutes until they are crispy on the edges.

  • 7

    Once done, slice the chicken and serve it alongside the roasted vegetables and chickpeas. Enjoy your balanced and flavorful meal.