Lemon-Herb Greek Chicken with Roasted Vegetables

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

Lemon-Herb Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken with Roasted Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a vibrant medley of charred Mediterranean vegetables.

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NUTRITION

469kcal
Protein
48.9g
Fat
22.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Red onion

0.5 oz Feta cheese

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

  • 3

    Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and cut the red onion into thick wedges.

  • 4

    Place the chicken breast on one side of the prepared baking sheet and arrange the zucchini, peppers, and onions on the other side.

  • 5

    Drizzle the lemon-herb marinade over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

  • 6

    Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 7

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 8

    Serve the chicken and roasted vegetables together, finished with a sprinkle of crumbled feta cheese.

Lemon-Herb Greek Chicken with Roasted Vegetables

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

Lemon-Herb Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken with Roasted Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a vibrant medley of charred Mediterranean vegetables.

NUTRITION

469kcal
Protein
48.9g
Fat
22.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Red onion

0.5 oz Feta cheese

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

  • 3

    Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and cut the red onion into thick wedges.

  • 4

    Place the chicken breast on one side of the prepared baking sheet and arrange the zucchini, peppers, and onions on the other side.

  • 5

    Drizzle the lemon-herb marinade over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

  • 6

    Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 7

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 8

    Serve the chicken and roasted vegetables together, finished with a sprinkle of crumbled feta cheese.