Lemon Herb Chicken and Roasted Vegetables

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

Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a vibrant medley of crisp-tender garden vegetables.

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NUTRITION

481kcal
Protein
53.7g
Fat
21g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Dice the zucchini, bell pepper, and broccoli into uniform bite-sized pieces and slice the chicken breast into 1-inch strips.

  • 3

    In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Add the chicken and vegetables to the bowl and toss thoroughly until every piece is glistening with the marinade.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

  • 6

    Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

Lemon Herb Chicken and Roasted Vegetables

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

Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a vibrant medley of crisp-tender garden vegetables.

NUTRITION

481kcal
Protein
53.7g
Fat
21g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Dice the zucchini, bell pepper, and broccoli into uniform bite-sized pieces and slice the chicken breast into 1-inch strips.

  • 3

    In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Add the chicken and vegetables to the bowl and toss thoroughly until every piece is glistening with the marinade.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

  • 6

    Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.