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 Zucchini; 1 cup Red bell pepper; 1 cup Asparagus; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.5 tsp Sea salt; 0.5 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

Sautéed chicken breast and roasted vegetables tossed in a bright lemon-herb dressing for a zesty and satisfying meal.

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NUTRITION

Protein

55.2g

Fat

21.0g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.5 tsp Sea salt

0.5 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Chop the zucchini, red bell pepper, and asparagus into uniform bite-sized pieces.
3
Place the vegetables on a baking sheet and toss with half of the olive oil and half of the salt and pepper.
4
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred around the edges.
5
While the vegetables roast, season the chicken breast with garlic powder, dried oregano, and the remaining salt and pepper.
6
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
7
Whisk the lemon juice and lemon zest together in a small bowl.
8
Slice the chicken and serve alongside the roasted vegetables, drizzling the lemon mixture over everything before serving.