Name: Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 cup zucchini; 1 cup bell pepper; 1 cup asparagus; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetables

Oven-roasted chicken breast and garden vegetables tossed in a zesty lemon-herb marinade for a bright and satisfying meal.

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NUTRITION

Protein

52.5g

Fat

20.0g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup bell pepper

1 cup asparagus

1 tbsp lemon juice

0.5 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
Cut the chicken breast into 1-inch bite-sized pieces and chop the zucchini, bell pepper, and asparagus into uniform chunks.
3
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken and chopped vegetables to the bowl and toss thoroughly until every piece is evenly coated in the marinade.
5
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper roasting.
6
Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.
7
Remove from the oven and serve immediately while hot, optionally finishing with a squeeze of fresh lemon.