Lemon-Herb Greek Chicken with Roasted Vegetables

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

Lemon-Herb Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken with Roasted Vegetables

Oven-roasted chicken breast and vibrant vegetables infused with a zesty lemon-oregano marinade for a bright and savory finish.

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NUTRITION

487kcal
Protein
53.7g
Fat
23.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Feta cheese

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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

    Prepare the vegetables by slicing the zucchini into half-moons, cutting the red bell pepper into one-inch strips, and dicing the red onion into thick wedges.

  • 3

    In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well combined.

  • 4

    Place the chicken breast and the prepared vegetables onto the baking sheet, then pour the marinade over everything and toss with your hands to ensure an even coating.

  • 5

    Spread the ingredients out into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and vegetables before serving.

Lemon-Herb Greek Chicken with Roasted Vegetables

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

Lemon-Herb Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken with Roasted Vegetables

Oven-roasted chicken breast and vibrant vegetables infused with a zesty lemon-oregano marinade for a bright and savory finish.

NUTRITION

487kcal
Protein
53.7g
Fat
23.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Feta cheese

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the zucchini into half-moons, cutting the red bell pepper into one-inch strips, and dicing the red onion into thick wedges.

  • 3

    In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well combined.

  • 4

    Place the chicken breast and the prepared vegetables onto the baking sheet, then pour the marinade over everything and toss with your hands to ensure an even coating.

  • 5

    Spread the ingredients out into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and vegetables before serving.