Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb 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

Lemon Herb Chicken with Roasted Vegetables

Oven-roasted chicken breast and crisp seasonal vegetables tossed in a bright, zesty lemon-herb glaze for a refreshing finish.

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NUTRITION

Protein

53.6g

Fat

20.5g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus, slice the zucchini into half-moons, and chop the red bell pepper into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken breast and chopped vegetables on the prepared baking sheet, then drizzle the lemon-herb mixture over everything, tossing well to coat.
5
Spread the ingredients into a single layer, ensuring the chicken has enough space to roast evenly without steaming.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.