Crispy Lemon-Herb Roasted Chicken and Vegetables

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

Crispy Lemon-Herb Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken and Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside caramelized broccoli and sweet peppers for a satisfying crunch.

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NUTRITION

426kcal
Protein
48g
Fat
19.9g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

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 for easy cleanup.

  • 2

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

  • 3

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

  • 4

    Add the chicken and vegetables to the bowl and toss thoroughly until every piece is evenly coated with the herb marinade.

  • 5

    Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.

  • 6

    Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly browned edges.

Crispy Lemon-Herb Roasted Chicken and Vegetables

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

Crispy Lemon-Herb Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken and Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside caramelized broccoli and sweet peppers for a satisfying crunch.

NUTRITION

426kcal
Protein
48g
Fat
19.9g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

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 for easy cleanup.

  • 2

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

  • 3

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

  • 4

    Add the chicken and vegetables to the bowl and toss thoroughly until every piece is evenly coated with the herb marinade.

  • 5

    Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.

  • 6

    Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly browned edges.