Name: Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 cup broccoli florets; 1 medium zucchini; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken and 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 and Roasted Vegetables

Oven-roasted chicken breast and garden vegetables tossed in a zesty lemon-garlic glaze for a bright and satisfying meal.

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NUTRITION

Protein

50.6g

Fat

19.6g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium zucchini

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 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 (200°C) and line a large baking sheet with parchment paper.
2
Slice the zucchini into half-moons and break the broccoli into bite-sized florets.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
4
Place the chicken breast and the vegetables on the prepared baking sheet in a single layer.
5
Drizzle the lemon-herb mixture evenly over the chicken and vegetables, then season everything with sea salt and black pepper.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.