Name: Lemon-Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Sweet potato; 1 cup Broccoli florets; 1 medium Red bell pepper; 1.5 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 1 tsp Lemon zest

Lemon-Herb Roasted Chicken and 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 and Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a zesty lemon-garlic marinade, creating a vibrant and savory sheet-pan dinner.

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NUTRITION

Protein

51.5g

Fat

28.0g

Carbs

60.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 medium Red bell pepper

1.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast and sweet potato into 1-inch cubes to ensure even cooking.
3
Chop the broccoli into bite-sized florets and slice the red bell pepper into strips.
4
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, black pepper, lemon juice, and lemon zest.
5
Place the chicken and all vegetables on the prepared sheet pan and pour the lemon-herb marinade over them.
6
Toss everything thoroughly until every piece is well-coated, then spread into a single layer.
7
Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and golden.
8
Remove from the oven and serve immediately while the vegetables are still crisp and the chicken is juicy.