Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp olive oil; 1 medium red potato; 1 cup broccoli florets; 0.5 cup carrots; 1 tbsp lemon juice; 1 tsp dried rosemary; 1 tsp dried thyme; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted Chicken and 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 Roasted Chicken and Vegetables

Juicy chicken breast roasted to a golden brown alongside crisp-tender vegetables and infused with a bright, zesty lemon-herb glaze.

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NUTRITION

Protein

51.2g

Fat

13.3g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 medium red potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

2 cloves 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 baking sheet with parchment paper.
2
Chop the red potato into 1-inch cubes and slice the carrots into rounds.
3
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken breast, cubed potatoes, carrots, and broccoli florets into the bowl and toss thoroughly until everything is evenly coated with the herb mixture.
5
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.