Name: Lemon-Herb Roasted Chicken with Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.75 tbsp extra virgin olive oil; 1 cup zucchini; 0.5 cup carrots; 0.5 cup white rice; 1 tbsp lemon juice; 0.25 tsp ground turmeric; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Roasted Chicken with Garden 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 with Garden Vegetables

Golden roasted lemon-herb chicken served over a velvety bed of white rice with tender peeled zucchini ribbons and a vibrant, citrusy turmeric-infused glaze.

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NUTRITION

Protein

44.9g

Fat

16.5g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup carrots

0.5 cup white rice

1 tbsp lemon juice

0.25 tsp ground turmeric

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel the zucchini and carrots completely to remove all skin, then use the peeler to create thin, silky ribbons of zucchini and thin coins of carrots.
3
Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.
4
In a small bowl, whisk the extra virgin olive oil with the lemon juice and ground turmeric to create a vibrant, golden basting liquid.
5
Place the chicken and vegetables on the baking sheet and brush everything generously with the lemon-turmeric mixture.
6
Roast for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and glistening.
7
Slice the chicken into thin strips and serve over the warm white rice, drizzling any remaining golden juices from the pan over the top.