Herb-Roasted Chicken and Veggie Skewers

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

Herb-Roasted Chicken and Veggie Skewers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Veggie Skewers

Roasted chicken breast and crisp vegetables prepared on skewers with a fragrant herb-lemon marinade for a vibrant, protein-packed snack.

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NUTRITION

484kcal
Protein
57.3g
Fat
21.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 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 baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast, red bell pepper, and zucchini into uniform 1-inch cubes to ensure even cooking.

  • 3

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

  • 4

    Add the chicken and vegetable cubes to the bowl and toss thoroughly until every piece is well-coated with the herb marinade.

  • 5

    Thread the marinated chicken and vegetables onto wooden or metal skewers, alternating the items for a colorful presentation.

  • 6

    Arrange the skewers on the prepared baking sheet and roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Herb-Roasted Chicken and Veggie Skewers

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

Herb-Roasted Chicken and Veggie Skewers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Veggie Skewers

Roasted chicken breast and crisp vegetables prepared on skewers with a fragrant herb-lemon marinade for a vibrant, protein-packed snack.

NUTRITION

484kcal
Protein
57.3g
Fat
21.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast, red bell pepper, and zucchini into uniform 1-inch cubes to ensure even cooking.

  • 3

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

  • 4

    Add the chicken and vegetable cubes to the bowl and toss thoroughly until every piece is well-coated with the herb marinade.

  • 5

    Thread the marinated chicken and vegetables onto wooden or metal skewers, alternating the items for a colorful presentation.

  • 6

    Arrange the skewers on the prepared baking sheet and roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.