Name: Lemon-Herb Greek Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 tbsp Extra virgin olive oil; 1 cup Zucchini; 0.5 cup Red bell pepper; 0.25 cup Red onion; 1 tbsp Lemon juice; 1 clove Garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa

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.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken with Roasted Vegetables

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served with a vibrant medley of caramelized zucchini and peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.1g

Fat

18.0g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 tbsp Extra virgin olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the zucchini, red bell pepper, and red onion into uniform, bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Place the chicken breast and chopped vegetables on the prepared sheet pan, then drizzle the lemon-herb mixture over everything, tossing to coat evenly.
5
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 and slightly charred.
6
Let the chicken rest for 5 minutes before slicing, then serve over a bed of warm quinoa.