Lemon-Herb Roasted Chicken with Garden Vegetables

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

Lemon-Herb Roasted Chicken with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Garden Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a vibrant medley of crisp-tender garden vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

524kcal
Protein
53.8g
Fat
21.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

1 cup red bell pepper

0.5 cup red potato

0.5 cup cherry tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the red potato into small 1/2-inch cubes, chop the zucchini into half-moons, and slice the bell pepper into bite-sized strips.

  • 3

    Place the chicken breast on one side of the sheet pan and arrange the potatoes, zucchini, peppers, and cherry tomatoes on the other side.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and the vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve immediately with the roasted vegetables.

Lemon-Herb Roasted Chicken with Garden Vegetables

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

Lemon-Herb Roasted Chicken with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Garden Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a vibrant medley of crisp-tender garden vegetables.

NUTRITION

524kcal
Protein
53.8g
Fat
21.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini

1 cup red bell pepper

0.5 cup red potato

0.5 cup cherry tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the red potato into small 1/2-inch cubes, chop the zucchini into half-moons, and slice the bell pepper into bite-sized strips.

  • 3

    Place the chicken breast on one side of the sheet pan and arrange the potatoes, zucchini, peppers, and cherry tomatoes on the other side.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and the vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve immediately with the roasted vegetables.