Name: Herb-Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 1.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Baked Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken with Roasted Vegetables

Tender chicken breasts oven-baked alongside a colorful medley of Mediterranean vegetables, infused with fragrant oregano and a bright, zesty lemon finish.

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NUTRITION

Protein

48.4g

Fat

27.1g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1.5 tbsp extra virgin olive oil

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 your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and cut the red onion into thin wedges.
3
Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the herb oil mixture over the chicken and vegetables, tossing the vegetables gently to ensure everything is evenly coated.
6
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy.