Name: Oven-Baked Chicken Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.9 oz Chicken Breast, sliced; 1 cup Zucchini, chopped; 1 cup Red Bell Pepper, chopped; 3/4 cup Asparagus, trimmed; 2.5 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice

Oven-Baked Chicken Breast with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Roasted Vegetables

Tender chicken breast roasted alongside a rainbow of zucchini, peppers, and asparagus, finished with a squeeze of lemon and fragrant toasted garlic.

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NUTRITION

Protein

17.5g

Fat

13.2g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

1.9 oz Chicken Breast, sliced

1 cup Zucchini, chopped

1 cup Red Bell Pepper, chopped

3/4 cup Asparagus, trimmed

2.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the chicken breast into thin strips and chop the zucchini, bell peppers, and asparagus into uniform bite-sized pieces.
3
In a large bowl, toss the chicken and vegetables with the olive oil, minced garlic, sea salt, and black pepper until everything is evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet, ensuring the ingredients are not overcrowded to allow for proper roasting.
5
Roast in the oven for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender and slightly browned.
6
Remove from the oven and drizzle with fresh lemon juice before serving warm.