Name: Roasted Vegetable Medley with Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp fresh parsley

Roasted Vegetable Medley with Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Herb Vinaigrette

Oven-roasted chicken and colorful vegetables tossed in a zesty herb vinaigrette for a meal that is both vibrant and deeply satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.2g

Fat

16.5g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast and sweet potato into 1-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
4
Toss everything thoroughly to ensure an even coating, then spread into a single layer.
5
Roast for 20-25 minutes until the chicken is cooked through and the sweet potatoes are tender and golden.
6
In a small bowl, whisk together the lemon juice, Dijon mustard, and chopped fresh parsley.
7
Remove the tray from the oven and drizzle the herb vinaigrette over the warm roasted medley before serving.