Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup Brussels sprouts; 0.5 cup carrots; 0.25 cup red onion; 0.5 whole lemon; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted 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

Lemon Herb Roasted Chicken and Vegetables

Tender chicken breast roasted with crisp Brussels sprouts and carrots, infused with a bright, zesty lemon-herb marinade that fills the kitchen with a fragrant aroma.

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NUTRITION

Protein

48.3g

Fat

20.0g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

0.5 whole lemon

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

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
Prepare the vegetables by trimming and halving the Brussels sprouts, slicing the carrots into coins, and roughly chopping the red onion.
3
Mince the garlic and juice half of the lemon into a small bowl, whisking in the olive oil, rosemary, thyme, salt, and pepper.
4
Cut the chicken breast into 1-inch cubes to ensure even cooking and maximum surface area for the marinade.
5
Place the chicken and vegetables on the prepared sheet pan, pour the lemon-herb mixture over them, and toss thoroughly to coat every piece.
6
Spread the mixture in a single layer, ensuring nothing is overcrowded so the vegetables roast rather than steam.
7
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden-brown.