Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup sweet potato; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 0.5 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Herb-Roasted 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

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with a fragrant Mediterranean herb blend alongside a colorful medley of caramelized sweet potatoes, zucchini, and peppers.

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NUTRITION

Protein

54.3g

Fat

14.1g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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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
Dice the sweet potato, zucchini, red bell pepper, and red onion into uniform 1-inch pieces to ensure even cooking.
3
Slice the chicken breast into large bite-sized chunks and place them on the sheet pan along with the prepared vegetables.
4
Drizzle the extra virgin olive oil and lemon juice over the chicken and vegetables, then sprinkle evenly with oregano, thyme, garlic powder, sea salt, and black pepper.
5
Toss everything thoroughly with your hands or tongs until well-coated, then spread into a single layer across the pan.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.