Tender Lemon Herb Chicken and Roasted Veggies

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

Tender Lemon Herb Chicken and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Tender Lemon Herb Chicken and Roasted Veggies

Sheet-pan roasted chicken breast and colorful garden vegetables tossed in a zesty lemon-herb marinade for a bright and savory finish.

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NUTRITION

499kcal
Protein
53.4g
Fat
20.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Dice the chicken breast, sweet potato, zucchini, and red bell pepper into uniform 1-inch cubes to ensure even cooking.

  • 3

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

  • 4

    Place the chicken cubes and chopped vegetables into a large bowl and pour the lemon-herb marinade over them, tossing until every piece is well coated.

  • 5

    Spread the chicken and vegetable mixture across the prepared baking sheet in a single layer, making sure not to overcrowd the pan.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly browned.

Tender Lemon Herb Chicken and Roasted Veggies

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

Tender Lemon Herb Chicken and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Tender Lemon Herb Chicken and Roasted Veggies

Sheet-pan roasted chicken breast and colorful garden vegetables tossed in a zesty lemon-herb marinade for a bright and savory finish.

NUTRITION

499kcal
Protein
53.4g
Fat
20.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Dice the chicken breast, sweet potato, zucchini, and red bell pepper into uniform 1-inch cubes to ensure even cooking.

  • 3

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

  • 4

    Place the chicken cubes and chopped vegetables into a large bowl and pour the lemon-herb marinade over them, tossing until every piece is well coated.

  • 5

    Spread the chicken and vegetable mixture across the prepared baking sheet in a single layer, making sure not to overcrowd the pan.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly browned.