Name: Lemon Herb 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 Cauliflower florets; 1 cup Zucchini; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb 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

Lemon Herb Chicken and Roasted Vegetables

Pan-seared lemon herb chicken served over a vibrant medley of roasted broccoli, cauliflower, and zucchini for a lunch that is both zesty and satisfying.

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NUTRITION

Protein

54.0g

Fat

20.1g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Cauliflower florets

1 cup Zucchini

1 tbsp Extra virgin olive oil

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 and line a large baking sheet with parchment paper for easy cleanup.
2
Arrange the broccoli, cauliflower, and zucchini on the sheet, tossing with half the olive oil and a pinch of the sea salt and black pepper.
3
Roast the vegetables for 20 minutes until they reach a tender-crisp texture with slightly charred edges.
4
Season the chicken breast evenly with the dried oregano, garlic powder, and the remaining sea salt and black pepper.
5
Heat the remaining olive oil in a cast-iron skillet over medium-high heat, searing the chicken for 6 minutes per side until golden and cooked through.
6
Slice the chicken and serve over the roasted vegetable medley, finishing with a bright squeeze of fresh lemon juice.