Lemon Herb Chicken with Roasted Vegetables

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

Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a zesty lemon-herb marinade for a bright and satisfying meal.

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NUTRITION

486kcal
Protein
58.0g
Fat
21.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium carrot

0.5 cup zucchini

1 tbsp lemon juice

1 tsp dried oregano

1 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 (200°C) and line a large baking sheet with parchment paper.

  • 2

    Chop the carrot and zucchini into bite-sized rounds or half-moons, ensuring they are similar in size to the broccoli florets.

  • 3

    Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure every piece is coated.

  • 6

    Spread everything out into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

Lemon Herb Chicken with Roasted Vegetables

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

Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a zesty lemon-herb marinade for a bright and satisfying meal.

NUTRITION

486kcal
Protein
58.0g
Fat
21.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium carrot

0.5 cup zucchini

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Chop the carrot and zucchini into bite-sized rounds or half-moons, ensuring they are similar in size to the broccoli florets.

  • 3

    Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure every piece is coated.

  • 6

    Spread everything out into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.