YOUR SOLIN GENERATED RECIPE
Tender Lemon-Herb Roasted Chicken and Veggies
Tender chicken breast roasted with vibrant zucchini and broccoli, infused with a zesty lemon-herb marinade that creates a bright and savory finish.
INGREDIENTS
5.5 oz chicken breast
1 cup broccoli florets
1 cup bell pepper
1 medium zucchini
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized cubes.
Slice the zucchini into half-moons, chop the broccoli into small florets, and slice the bell pepper into strips.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Add the chicken and all the vegetables to the bowl, tossing thoroughly until everything is well-coated in the marinade.
Spread the mixture in a single, even layer onto the prepared baking sheet to ensure even roasting.
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.