Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup carrots; 1 tbsp lemon juice; 1 tsp dried oregano; 1 clove garlic; 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

Tender chicken breast roasted with crisp broccoli and carrots, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

Protein

57.1g

Fat

20.8g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

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 for easy cleanup.
2
Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes to ensure even roasting.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Add the chicken cubes, broccoli florets, and sliced carrots to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.
5
Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the veggies roast rather than steam.
6
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.