Name: Zesty Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 cup cooked quinoa

Zesty Lemon Herb Chicken with Roasted Vegetables

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 Chicken with Roasted Vegetables

Tender chicken breast roasted with a bright lemon-herb marinade alongside crisp-tender vegetables and fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

18.2g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a small mixing bowl, whisk together 0.5 tbsp of the olive oil, lemon juice, lemon zest, dried oregano, sea salt, and black pepper to create the marinade.
3
Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with the lemon-herb marinade.
4
On the other side of the baking sheet, toss the broccoli florets, chopped red bell pepper, and sliced zucchini with the remaining 0.25 tbsp of olive oil and a pinch of salt.
5
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing.
7
Serve the sliced chicken and roasted vegetables over a bed of warm, fluffy cooked quinoa.