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

Tender chicken breast and vibrant garden vegetables roasted to perfection with a zesty lemon-garlic infusion and fragrant fresh herbs.

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NUTRITION

458kcal
Protein
48.8g
Fat
20.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli

1 cup Red bell pepper

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 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 chopped vegetables to the bowl and toss thoroughly until every piece is well-coated with the lemon-herb marinade.

  • 5

    Spread the mixture in a single layer across the prepared baking sheet, ensuring there is space between pieces for even roasting.

  • 6

    Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with lightly charred 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

Tender chicken breast and vibrant garden vegetables roasted to perfection with a zesty lemon-garlic infusion and fragrant fresh herbs.

NUTRITION

458kcal
Protein
48.8g
Fat
20.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli

1 cup Red bell pepper

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 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 chopped vegetables to the bowl and toss thoroughly until every piece is well-coated with the lemon-herb marinade.

  • 5

    Spread the mixture in a single layer across the prepared baking sheet, ensuring there is space between pieces for even roasting.

  • 6

    Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with lightly charred edges.