Crispy Lemon-Oregano Chicken with Roasted Vegetables and Fresh Feta

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

Crispy Lemon-Oregano Chicken with Roasted Vegetables and Fresh Feta

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Oregano Chicken with Roasted Vegetables and Fresh Feta

Enjoy a vibrant plate of crispy lemon-oregano chicken paired with a medley of roasted vegetables and crumbled fresh feta. The zesty marinade and crisp finish of the chicken perfectly contrast the tender, lightly seasoned vegetables, creating an inviting and nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

367kcal
Protein
38.5g
Fat
16.9g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Feta Cheese

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, whisk together lemon juice, dried oregano, salt, and black pepper. Add the chicken breast and let it marinate for at least 15 minutes.

  • 3

    Chop the red bell pepper and slice the zucchini. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 5

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 6

    Remove from the oven and top the roasted vegetables and chicken with crumbled fresh feta cheese. Serve warm.

Crispy Lemon-Oregano Chicken with Roasted Vegetables and Fresh Feta

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

Crispy Lemon-Oregano Chicken with Roasted Vegetables and Fresh Feta

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Oregano Chicken with Roasted Vegetables and Fresh Feta

Enjoy a vibrant plate of crispy lemon-oregano chicken paired with a medley of roasted vegetables and crumbled fresh feta. The zesty marinade and crisp finish of the chicken perfectly contrast the tender, lightly seasoned vegetables, creating an inviting and nutritious meal.

NUTRITION

367kcal
Protein
38.5g
Fat
16.9g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Feta Cheese

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, whisk together lemon juice, dried oregano, salt, and black pepper. Add the chicken breast and let it marinate for at least 15 minutes.

  • 3

    Chop the red bell pepper and slice the zucchini. Toss the vegetables with olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 5

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 6

    Remove from the oven and top the roasted vegetables and chicken with crumbled fresh feta cheese. Serve warm.