Name: Lemon-Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp olive oil; 1 cup zucchini; 1 cup red bell pepper; 1 cup asparagus; 1 tbsp lemon juice; 1 tsp garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Chicken 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

Lemon-Herb Chicken with Roasted Vegetables

Pan-seared chicken breast seasoned with zesty lemon and fresh herbs, served alongside a colorful medley of tender-crisp roasted zucchini and bell peppers.

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NUTRITION

Protein

55.0g

Fat

21.6g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

1 cup asparagus

1 tbsp lemon juice

1 tsp garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Chop the zucchini and red bell pepper into bite-sized pieces and trim the tough ends from the asparagus.
3
Toss the prepared vegetables on the baking sheet with half of the olive oil and a pinch of the salt and pepper.
4
Season the chicken breast on both sides with the dried oregano and the remaining salt and pepper.
5
Heat the remaining olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side.
6
Transfer the skillet to the oven alongside the vegetable tray and roast for 12 to 15 minutes until the chicken is cooked through.
7
Whisk the fresh lemon juice and minced garlic together in a small bowl while the chicken rests.
8
Drizzle the lemon-garlic mixture over the chicken and roasted vegetables before serving warm.