Name: Lemon-Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken breast; 1 cup Broccoli florets; 1 cup Zucchini; 0.25 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 bright lemon-herb marinade alongside crisp-tender zucchini and broccoli for a savory, nutrient-dense meal.

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NUTRITION

Protein

66.6g

Fat

11.4g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken breast

1 cup Broccoli florets

1 cup Zucchini

0.25 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

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
Cut the zucchini into half-moons and break the broccoli into bite-sized florets.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken breast on one side of the baking sheet and the vegetables on the other side.
5
Brush the marinade generously over both sides of the chicken and toss the vegetables with the remaining mixture until 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.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.