YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Fresh Greens and Lemon-Garlic Roasted Vegetables
Savor this light yet satisfying meal featuring herb-roasted chicken paired with a vibrant mix of lemon-garlic roasted vegetables and fresh greens. The tender, juicy chicken is perfectly complemented by the roasted flavors of broccoli, zucchini, and red bell pepper, all enhanced with a squeeze of fresh lemon and aromatic garlic. A drizzle of olive oil and a medley of herbs finish this dish, making it a delightful option for any meal of the day.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli Florets
1 small Zucchini
1 small Red Bell Pepper
1 cup Spinach
0.5 tbsp Olive Oil
1/2 Lemon
2 cloves Garlic
1 tsp Mixed Dried Herbs
PREPARATION
Preheat your oven to 400°F.
Place the chicken breast on a baking sheet. Drizzle with half the olive oil, sprinkle the dried herbs, salt, and pepper, and rub to coat evenly.
On a separate baking tray, toss the broccoli, zucchini, and red bell pepper with the remaining olive oil, minced garlic, and a squeeze of lemon juice. Season lightly with salt and pepper.
Roast both the chicken and vegetables in the oven. Roast the chicken for 20-25 minutes until fully cooked and the internal temperature reaches 165°F, and roast the vegetables for about 15-20 minutes until tender and slightly caramelized.
Once cooked, arrange the fresh spinach on a serving plate. Slice the chicken and add it on top of the greens.
Top with the roasted vegetables and an extra squeeze of lemon if desired. Serve warm and enjoy the medley of flavors.