Name: Lemon-Herb Roasted Chicken with Balsamic Glazed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Chicken breast; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 1 tsp Lemon zest; 0.25 cup Asparagus; 0.25 cup Carrots; 1 tbsp Balsamic vinegar; 1 clove Garlic; 1 tbsp Lemon juice

Lemon-Herb Roasted Chicken with Balsamic Glazed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Balsamic Glazed Vegetables

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, paired with a vibrant medley of balsamic-glazed carrots and asparagus for a savory, caramelized finish.

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NUTRITION

Protein

59.9g

Fat

7.2g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Dried thyme

1 tsp Lemon zest

0.25 cup Asparagus

0.25 cup Carrots

1 tbsp Balsamic vinegar

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Season the chicken breast evenly on both sides with sea salt, black pepper, dried oregano, dried thyme, and fresh lemon zest.
3
Prepare the vegetables by slicing the carrots into thin rounds and trimming the woody ends off the asparagus.
4
In a small bowl, whisk together the balsamic vinegar and minced garlic, then toss the vegetables in the mixture until well coated.
5
Place the seasoned chicken in the center of the baking sheet and arrange the glazed vegetables in a single layer around it.
6
Roast for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
7
Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.