Lemon Herb Chicken with Roasted Vegetables

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

Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender vegetables.

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NUTRITION

454kcal
Protein
52.2g
Fat
21.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup zucchini slices

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 sheet pan with parchment paper.

  • 2

    Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

  • 3

    In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Add the chicken strips, broccoli florets, bell pepper strips, and zucchini slices to the bowl.

  • 5

    Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb marinade.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

  • 7

    Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

Lemon Herb Chicken with Roasted Vegetables

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

Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender vegetables.

NUTRITION

454kcal
Protein
52.2g
Fat
21.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup zucchini slices

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

  • 2

    Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

  • 3

    In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Add the chicken strips, broccoli florets, bell pepper strips, and zucchini slices to the bowl.

  • 5

    Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb marinade.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

  • 7

    Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.