Tender Lemon-Herb Chicken and Roasted Vegetables

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

Tender Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Chicken and Roasted Vegetables

Tender chicken breast roasted with a zesty lemon-herb marinade alongside caramelized sweet potatoes and vibrant broccoli for a nourishing, sheet-pan meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

584kcal
Protein
50.5g
Fat
20.5g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets and slice the bell pepper into strips.

  • 3

    Cut the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

  • 4

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

  • 5

    Add the chicken, sweet potato cubes, broccoli, and peppers to the bowl and toss thoroughly until everything is evenly coated in the marinade.

  • 6

    Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overcrowded so they roast rather than steam.

  • 7

    Bake for 20 to 25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.

Tender Lemon-Herb Chicken and Roasted Vegetables

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

Tender Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Chicken and Roasted Vegetables

Tender chicken breast roasted with a zesty lemon-herb marinade alongside caramelized sweet potatoes and vibrant broccoli for a nourishing, sheet-pan meal.

NUTRITION

584kcal
Protein
50.5g
Fat
20.5g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets and slice the bell pepper into strips.

  • 3

    Cut the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

  • 4

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

  • 5

    Add the chicken, sweet potato cubes, broccoli, and peppers to the bowl and toss thoroughly until everything is evenly coated in the marinade.

  • 6

    Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overcrowded so they roast rather than steam.

  • 7

    Bake for 20 to 25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.