Zesty Lemon-Herb Roasted Chicken with Vegetables

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

Zesty Lemon-Herb Roasted Chicken with Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Roasted Chicken with Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender broccoli, carrots, and bell peppers.

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NUTRITION

483kcal
Protein
57.5g
Fat
20.5g
Carbs
18.0g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced bell peppers

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 sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    Place the chicken breast, broccoli florets, sliced carrots, and bell peppers onto the prepared sheet pan in a single layer.

  • 4

    Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

  • 5

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.

Zesty Lemon-Herb Roasted Chicken with Vegetables

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

Zesty Lemon-Herb Roasted Chicken with Vegetables

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Roasted Chicken with Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender broccoli, carrots, and bell peppers.

NUTRITION

483kcal
Protein
57.5g
Fat
20.5g
Carbs
18.0g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced bell peppers

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 sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    Place the chicken breast, broccoli florets, sliced carrots, and bell peppers onto the prepared sheet pan in a single layer.

  • 4

    Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

  • 5

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.