Name: Roasted Chicken with Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup bell pepper; 0.5 cup red onion; 0.5 cup cherry tomatoes; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Garden Vegetables

Tender chicken breast roasted with a vibrant medley of garden vegetables and aromatic herbs, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

Protein

48.9g

Fat

19.9g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup bell pepper

0.5 cup red onion

0.5 cup cherry tomatoes

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Chop the zucchini, bell peppers, and red onion into uniform bite-sized pieces and slice the cherry tomatoes in half.
3
Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.
4
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
5
Drizzle the herb-oil mixture over the chicken and vegetables, using your hands or tongs to toss until everything is well coated.
6
Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.
7
Remove from the oven and immediately drizzle the fresh lemon juice over the entire tray before serving hot.