YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken and Roasted Vegetables
Tender chicken breast roasted with a vibrant medley of crisp vegetables, all infused with a bright lemon-herb marinade that creates a zesty and satisfying finish.
INGREDIENTS
6 oz Chicken breast
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 cup Yellow bell pepper
0.5 cup Sliced carrots
1 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
1 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and carrots into similar bite-sized pieces.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken and vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the aromatic herb mixture.
Spread the chicken and vegetable mixture in a single, even layer across the prepared baking sheet to ensure even roasting.
Roast in the oven for 20 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
Remove from the oven and garnish with finely chopped fresh parsley before serving warm.