YOUR SOLIN GENERATED RECIPE
Lemon Herb Marinated Chicken with Roasted Vegetables and Fluffy Brown Rice
Enjoy a vibrant medley of flavors with tender lemon herb marinated chicken paired with a colorful assortment of roasted vegetables and a side of fluffy brown rice. This dish is brightened up by tangy lemon and aromatic herbs, offering a balanced blend of protein, carbs, and healthy fats to keep your meal both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast
0.75 cup cooked Brown Rice
0.5 cup Broccoli
0.5 cup Red Bell Pepper
1 tsp Olive Oil
2 tbsp Lemon Juice
2 tbsp Fresh Herbs (Thyme, Rosemary)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
In a small bowl, whisk together lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper for the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, making sure the chicken is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
Preheat your oven to 425°F (220°C). Meanwhile, cut the broccoli into florets and slice the red bell pepper into strips.
Toss the vegetables in the remaining marinade, ensuring they are evenly coated. Spread them on a baking sheet in a single layer.
Roast the vegetables in the oven for about 20 minutes, or until tender and slightly charred on the edges.
While the vegetables roast, heat a skillet over medium-high heat. Sear the marinated chicken breast for 3-4 minutes on each side until golden brown. Then, finish cooking the chicken in the skillet or transfer it to the oven for an additional 5-7 minutes until it reaches an internal temperature of 165°F (74°C).
Prepare the brown rice as per package instructions (if not pre-cooked), ensuring it is light and fluffy.
Plate the chicken alongside the roasted vegetables and a serving of brown rice. Garnish with a squeeze of fresh lemon if desired.