Lemon-Herb Chicken with Roasted Vegetables

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

Lemon-Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Roasted Vegetables

Oven-roasted chicken breast infused with a zesty lemon-herb marinade and served with a vibrant array of charred seasonal vegetables.

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NUTRITION

432kcal
Protein
48.1g
Fat
19.6g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 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 sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into even 1-inch strips to ensure quick and uniform cooking.

  • 3

    Chop the broccoli into bite-sized florets, slice the bell pepper into thin strips, and coin the zucchini.

  • 4

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

  • 5

    Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over them, tossing well to coat every piece.

  • 6

    Spread the ingredients in a single layer and roast for 18-22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Lemon-Herb Chicken with Roasted Vegetables

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

Lemon-Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Roasted Vegetables

Oven-roasted chicken breast infused with a zesty lemon-herb marinade and served with a vibrant array of charred seasonal vegetables.

NUTRITION

432kcal
Protein
48.1g
Fat
19.6g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 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 sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into even 1-inch strips to ensure quick and uniform cooking.

  • 3

    Chop the broccoli into bite-sized florets, slice the bell pepper into thin strips, and coin the zucchini.

  • 4

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

  • 5

    Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over them, tossing well to coat every piece.

  • 6

    Spread the ingredients in a single layer and roast for 18-22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.