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 vibrant seasonal vegetables and a zesty lemon-herb marinade, resulting in a satisfyingly crispy skin and bright flavors.

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NUTRITION

499kcal
Protein
55.9g
Fat
20.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Zucchini

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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

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

  • 3

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

  • 4

    Add the chicken and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated in the lemon-herb marinade.

  • 5

    Spread the mixture in a single, even layer across the prepared baking sheet, making sure not to overcrowd the pan so the ingredients roast instead of steam.

  • 6

    Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred, crispy 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 vibrant seasonal vegetables and a zesty lemon-herb marinade, resulting in a satisfyingly crispy skin and bright flavors.

NUTRITION

499kcal
Protein
55.9g
Fat
20.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Zucchini

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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

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

  • 3

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

  • 4

    Add the chicken and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated in the lemon-herb marinade.

  • 5

    Spread the mixture in a single, even layer across the prepared baking sheet, making sure not to overcrowd the pan so the ingredients roast instead of steam.

  • 6

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