YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken with Roasted Vegetables
Tender chicken breast roasted with vibrant zucchini and bell peppers, finished with a bright lemon-herb drizzle that adds a zesty pop of flavor to every bite.
INGREDIENTS
5 oz chicken breast
1 cup zucchini
1 cup red bell pepper
0.5 cup red onion
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
0.5 tsp sea salt
0.25 tsp black pepper
2 cloves garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch cubes and chop the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.
In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
Add the chicken and chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.
Spread the mixture in a single layer across the prepared baking sheet, ensuring there is enough space for the vegetables to roast rather than steam.
Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
Remove from the oven and immediately drizzle the fresh lemon juice over the hot chicken and vegetables before serving.