Name: Zesty Lemon-Herb Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup Brussels sprouts; 1 medium carrot; 1 medium bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Roasted Vegetables

Tender chicken breast and seasonal vegetables roasted to perfection with a vibrant lemon-herb glaze that adds a bright, zesty finish.

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NUTRITION

Protein

53.5g

Fat

20.0g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 medium carrot

1 medium bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

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 sheet pan with parchment paper for easy cleanup.
2
Prepare the chicken by cutting it into 1-inch cubes; halve the Brussels sprouts, slice the carrot into rounds, and chop the bell pepper into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
4
Place the chicken and all vegetables into a large mixing bowl, pour the lemon-herb marinade over them, and toss thoroughly until every piece is evenly coated.
5
Spread the mixture in a single layer across the prepared baking sheet, ensuring there is enough space between pieces to allow for proper roasting.
6
Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.