Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup carrots; 1 tbsp lemon juice; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken with 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 with Roasted Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender zucchini and bell peppers.

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NUTRITION

Protein

52.2g

Fat

21.0g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup carrots

1 tbsp lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 for easy cleanup.
2
Slice the chicken breast into 1-inch strips and chop the zucchini, bell pepper, and carrots into uniform, bite-sized pieces.
3
In a small bowl, whisk together the olive oil, fresh lemon juice, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken and vegetables into a large mixing bowl and pour the herb marinade over them, tossing thoroughly until every piece is well-coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring there is enough space between the ingredients so they roast rather than steam.
6
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
7
Remove from the oven and let rest for 2 minutes before serving to keep the chicken juicy.