Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup zucchini; 1 cup red bell pepper; 1 cup broccoli florets; 1 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Medley

Tender chicken breast roasted alongside a vibrant medley of zucchini and peppers, finished with a squeeze of bright lemon and fragrant dried oregano.

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NUTRITION

Protein

53.8g

Fat

20.8g

Carbs

22.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 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
Chop the zucchini into half-moons, the red bell pepper into bite-sized pieces, and the broccoli into small florets.
3
Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.
4
Place the chicken and vegetables on the prepared sheet pan and drizzle with extra virgin olive oil.
5
Sprinkle with dried oregano, garlic powder, sea salt, and black pepper, then toss thoroughly to coat every piece.
6
Spread the mixture in a single layer, ensuring nothing is overcrowded so the vegetables roast rather than steam.
7
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
8
Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.