Name: Lemon-Herb Roasted Chicken and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast; 1.5 cup sliced zucchini; 0.5 cup chopped red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.25 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 Zucchini

Tender chicken breast and sliced zucchini roasted with a zesty lemon-herb marinade, creating a vibrant and savory sheet-pan meal.

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NUTRITION

Protein

57.0g

Fat

21.1g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken breast

1.5 cup sliced zucchini

0.5 cup chopped red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 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 rimmed baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and slice the zucchini into even half-moons.
3
In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken, zucchini, and bell peppers onto the prepared baking sheet and pour the lemon-herb marinade over the top.
5
Toss everything together until the chicken and vegetables are thoroughly coated, then spread them out into a single layer.
6
Roast in the center of the oven for 20 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.