Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Baby potatoes; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Roasted Chicken and 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 Roasted Chicken and Vegetables

Roasted chicken breast and seasonal vegetables tossed in a zesty lemon-herb marinade for a bright and aromatic sheet-pan dinner.

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NUTRITION

Protein

45.3g

Fat

12.4g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 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 your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast and baby potatoes into uniform 1-inch pieces to ensure even cooking.
3
Chop the broccoli into bite-sized florets and slice the red bell pepper into thick strips.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Place the chicken and vegetables in a large mixing bowl, pour the marinade over them, and toss thoroughly to coat every piece.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
7
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.