Chicken and Roasted Vegetable Medley

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

Chicken and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Medley

Roasted chicken breast and colorful vegetables tossed in aromatic herbs for a vibrant, savory lunch that is perfectly charred.

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NUTRITION

463kcal
Protein
52.9g
Fat
20.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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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

    Cut the chicken breast into uniform 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes.

  • 3

    In a large mixing bowl, combine the chicken pieces and all of the chopped vegetables.

  • 4

    Drizzle the extra virgin olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

  • 5

    Toss everything thoroughly with your hands or a large spoon until every piece is evenly coated in oil and spices.

  • 6

    Spread the mixture in a single layer across the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper roasting.

  • 7

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

Chicken and Roasted Vegetable Medley

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

Chicken and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Medley

Roasted chicken breast and colorful vegetables tossed in aromatic herbs for a vibrant, savory lunch that is perfectly charred.

NUTRITION

463kcal
Protein
52.9g
Fat
20.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes.

  • 3

    In a large mixing bowl, combine the chicken pieces and all of the chopped vegetables.

  • 4

    Drizzle the extra virgin olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

  • 5

    Toss everything thoroughly with your hands or a large spoon until every piece is evenly coated in oil and spices.

  • 6

    Spread the mixture in a single layer across the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper roasting.

  • 7

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