Zesty Lemon Herb Roasted Chicken and Vegetables

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

Zesty Lemon Herb Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Roasted Chicken and Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a zesty lemon-herb marinade that creates a vibrant and aromatic finish.

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NUTRITION

503kcal
Protein
54.2g
Fat
20.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp 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 rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into 1-inch cubes and chop the broccoli, red bell pepper, and red onion into uniform bite-sized pieces.

  • 3

    In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until the marinade is well emulsified.

  • 4

    Place the chicken and vegetables on the prepared baking sheet, drizzle with the lemon-herb dressing, and toss thoroughly with your hands or tongs to ensure every piece is evenly coated.

  • 5

    Spread the mixture into a single layer and roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

Zesty Lemon Herb Roasted Chicken and Vegetables

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

Zesty Lemon Herb Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Roasted Chicken and Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a zesty lemon-herb marinade that creates a vibrant and aromatic finish.

NUTRITION

503kcal
Protein
54.2g
Fat
20.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

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

    Slice the chicken breast into 1-inch cubes and chop the broccoli, red bell pepper, and red onion into uniform bite-sized pieces.

  • 3

    In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until the marinade is well emulsified.

  • 4

    Place the chicken and vegetables on the prepared baking sheet, drizzle with the lemon-herb dressing, and toss thoroughly with your hands or tongs to ensure every piece is evenly coated.

  • 5

    Spread the mixture into a single layer and roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.