Lemon Herb Roasted Chicken and Veggies

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

Lemon Herb Roasted Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Sheet-pan roasted chicken breast and vibrant garden vegetables tossed in a zesty lemon-herb marinade for a bright and effortless weeknight dinner.

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NUTRITION

445kcal
Protein
48.7g
Fat
19.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium bell pepper

0.5 medium zucchini

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

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

    Slice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.

  • 3

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

  • 4

    Arrange the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over the top.

  • 5

    Toss the ingredients thoroughly to ensure every piece is well-coated, then spread them out in a single, even layer.

  • 6

    Roast in the center of the oven for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Lemon Herb Roasted Chicken and Veggies

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

Lemon Herb Roasted Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Sheet-pan roasted chicken breast and vibrant garden vegetables tossed in a zesty lemon-herb marinade for a bright and effortless weeknight dinner.

NUTRITION

445kcal
Protein
48.7g
Fat
19.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium bell pepper

0.5 medium zucchini

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.

  • 3

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

  • 4

    Arrange the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over the top.

  • 5

    Toss the ingredients thoroughly to ensure every piece is well-coated, then spread them out in a single, even layer.

  • 6

    Roast in the center of the oven for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.