Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Brussels sprouts; 0.5 cup Carrots; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 1 clove 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

Tender chicken breast roasted with crisp Brussels sprouts and carrots, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

Protein

52.9g

Fat

20.3g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast into 1-inch cubes and trim the Brussels sprouts, halving any large ones.
3
Slice the carrots into thin rounds and roughly chop the red onion.
4
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, sea salt, and black pepper.
5
Add the chicken and vegetables to the bowl and toss thoroughly until everything is evenly coated in the herb mixture.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces aren't overcrowded.
7
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are golden and tender.