Name: Lemon Herb Roasted Chicken and Vegetables
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; 1 cup Red bell pepper; 1 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

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

Tender chicken breast roasted with vibrant seasonal vegetables and zesty lemon, creating a bright and citrusy sheet-pan meal.

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NUTRITION

Protein

54.0g

Fat

21.5g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform 1-inch chunks.
3
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken and chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated with the herb marinade.
5
Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients are not overcrowded to allow for proper roasting.
6
Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly browned edges.