Name: Gluten-Free Chicken and 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 broccoli florets; 1 cup red bell pepper; 1 medium carrot; 1 tbsp extra virgin olive oil; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

Gluten-Free Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Gluten-Free Chicken and Roasted Vegetables

Chicken breast and colorful vegetables roasted on a sheet pan with aromatic herbs and a bright squeeze of lemon for a vibrant, charred finish.

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NUTRITION

Protein

53.3g

Fat

20.1g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 medium carrot

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch bite-sized pieces and slice the carrot into thin rounds.
3
Chop the red bell pepper into 1-inch squares and break the broccoli into bite-sized florets.
4
Place the chicken and all vegetables onto the prepared sheet pan.
5
Drizzle with extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
6
Toss everything together with your hands or tongs until evenly coated, then spread into a single layer.
7
Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.
8
Remove from the oven and immediately squeeze the fresh lemon juice over the entire pan before serving.