Name: Lemon-Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 1 cup red bell pepper; 1 cup zucchini

Lemon-Herb Chicken with 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 with Roasted Vegetables

Tender chicken breast roasted with a zesty lemon-herb marinade alongside a vibrant medley of crisp-tender seasonal vegetables.

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NUTRITION

Protein

46.9g

Fat

19.5g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 cup red bell pepper

1 cup zucchini

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Prepare the vegetables by trimming the woody ends of the asparagus and chopping the red bell pepper and zucchini into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
4
Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables in a single layer on the other side.
5
Drizzle the marinade over both the chicken and the vegetables, tossing the vegetables gently to ensure they are evenly coated.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing thinly and serving alongside the roasted vegetables.