Zesty Lemon Herb Roasted Vegetables

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

Zesty Lemon Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Roasted Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a bright lemon-herb vinaigrette for a zesty and satisfying meal that pops with fresh flavor.

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NUTRITION

449kcal
Protein
48.4g
Fat
20.9g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell peppers

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Cut the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and zucchini into uniform, bite-sized pieces.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables onto the prepared baking sheet and pour the lemon-herb dressing over the top, tossing thoroughly to ensure everything is evenly coated.

  • 5

    Spread the mixture into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly golden edges.

Zesty Lemon Herb Roasted Vegetables

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

Zesty Lemon Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Roasted Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a bright lemon-herb vinaigrette for a zesty and satisfying meal that pops with fresh flavor.

NUTRITION

449kcal
Protein
48.4g
Fat
20.9g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell peppers

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Cut the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and zucchini into uniform, bite-sized pieces.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables onto the prepared baking sheet and pour the lemon-herb dressing over the top, tossing thoroughly to ensure everything is evenly coated.

  • 5

    Spread the mixture into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly golden edges.