Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Veggies

Tender chicken breast and colorful vegetables roasted to perfection with a zesty lemon-herb marinade that creates a vibrant, citrusy aroma.

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NUTRITION

Protein

52.6g

Fat

20.5g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

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 large baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes.
3
Chop the broccoli, bell pepper, and zucchini into uniform pieces to ensure even roasting.
4
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Place the chicken and vegetables on the prepared baking sheet and pour the marinade over them, tossing well to coat every piece.
6
Spread the mixture into a single layer, ensuring nothing is overcrowded so the veggies roast rather than steam.
7
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.