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 and crisp vegetables tossed in a bright lemon-herb dressing for a zesty and nourishing sheet-pan dinner.

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NUTRITION

483kcal
Protein
54.0g
Fat
21.5g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

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

    Cut the chicken breast and zucchini into 1-inch bite-sized pieces, and chop the red bell pepper and broccoli into similar uniform sizes.

  • 3

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

  • 4

    Place the chopped chicken and all the vegetables onto the prepared baking sheet and pour the lemon-herb dressing over the top.

  • 5

    Toss everything thoroughly with your hands or tongs to ensure every piece is evenly coated with the marinade.

  • 6

    Spread the mixture into a single layer and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.

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 and crisp vegetables tossed in a bright lemon-herb dressing for a zesty and nourishing sheet-pan dinner.

NUTRITION

483kcal
Protein
54.0g
Fat
21.5g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

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

    Cut the chicken breast and zucchini into 1-inch bite-sized pieces, and chop the red bell pepper and broccoli into similar uniform sizes.

  • 3

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

  • 4

    Place the chopped chicken and all the vegetables onto the prepared baking sheet and pour the lemon-herb dressing over the top.

  • 5

    Toss everything thoroughly with your hands or tongs to ensure every piece is evenly coated with the marinade.

  • 6

    Spread the mixture into a single layer and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.