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

Experience a burst of citrus and herb flavors with tender roasted chicken paired perfectly with a medley of crispy, colorful vegetables. This dish is thoughtfully prepared to balance lean protein with a variety of roasted veggies, making it both delicious and nutritious.

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NUTRITION

330kcal
Protein
39.4g
Fat
11.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Red Bell Pepper

1 small Carrot

1.5 tsp Olive Oil

Juice of 1/2 Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a bowl or zip-lock bag and coat it with half of the lemon-herb mixture. Set aside to marinate for 10 minutes.

  • 4

    Chop the Brussels sprouts in half, slice the red bell pepper into strips, and cut the carrot into sticks. Toss the vegetables with the remaining lemon-herb mixture.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread out for even roasting.

  • 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 crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve alongside the 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

Experience a burst of citrus and herb flavors with tender roasted chicken paired perfectly with a medley of crispy, colorful vegetables. This dish is thoughtfully prepared to balance lean protein with a variety of roasted veggies, making it both delicious and nutritious.

NUTRITION

330kcal
Protein
39.4g
Fat
11.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Red Bell Pepper

1 small Carrot

1.5 tsp Olive Oil

Juice of 1/2 Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a bowl or zip-lock bag and coat it with half of the lemon-herb mixture. Set aside to marinate for 10 minutes.

  • 4

    Chop the Brussels sprouts in half, slice the red bell pepper into strips, and cut the carrot into sticks. Toss the vegetables with the remaining lemon-herb mixture.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are spread out for even roasting.

  • 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 crispy on the edges.

  • 7

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