Name: Herb-Roasted Mediterranean Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup zucchini; 0.5 cup red bell pepper; 0.5 cup cherry tomatoes; 0.25 cup red onion; 1 clove garlic; 1 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Herb-Roasted Mediterranean Chicken and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Chicken and Vegetables

Tender chicken breast roasted with vibrant zucchini and peppers, infused with fragrant oregano and a bright squeeze of lemon for a zesty finish.

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NUTRITION

Protein

51.8g

Fat

19.9g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

0.25 cup red onion

1 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.
3
Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.
4
Mince the garlic and whisk it in a small bowl with the olive oil, lemon juice, dried oregano, sea salt, and black pepper.
5
Drizzle the herb oil over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.
6
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.