Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 4 oz baby potatoes; 1 cup broccoli florets; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp minced garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Oven-roasted chicken breast and crisp vegetables tossed in a bright lemon-herb glaze for a savory and satisfying meal.

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NUTRITION

Protein

55.5g

Fat

17.4g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup broccoli florets

0.5 cup zucchini

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp minced 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 sheet pan with parchment paper.
2
Cut the chicken breast into bite-sized pieces and slice the baby potatoes in half.
3
Chop the broccoli, zucchini, and red bell pepper into uniform pieces to ensure even roasting.
4
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
5
Place the chicken and vegetables on the sheet pan, pour the dressing over them, and toss until well coated.
6
Spread the mixture in a single layer and roast for 20-25 minutes until the chicken is cooked through and the potatoes are tender.