Name: Baked Lemon Herb Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 oz chicken breast; 1 cup broccoli florets; 0.5 cup sliced carrots; 0.5 cup sliced zucchini; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp minced fresh rosemary; 1 tsp fresh thyme leaves; 0.5 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Chicken and Vegetables

Tender chicken breast and vibrant garden vegetables roasted together with zesty lemon and aromatic fresh herbs for a clean, fragrant finish.

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NUTRITION

Protein

49.7g

Fat

21.1g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

5.2 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp minced fresh rosemary

1 tsp fresh thyme leaves

0.5 tsp sea salt

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook evenly alongside the vegetables.
3
In a large mixing bowl, combine the chicken pieces, broccoli florets, sliced carrots, and sliced zucchini.
4
Drizzle the extra virgin olive oil and fresh lemon juice over the mixture.
5
Add the minced fresh rosemary, fresh thyme leaves, and sea salt to the bowl.
6
Toss everything thoroughly with your hands or a large spoon until the chicken and vegetables are evenly coated in the oil and herbs.
7
Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.
8
Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly golden.
9
Remove from the oven and serve immediately while the dish is hot and fragrant.