Lemon Herb Chicken with Roasted Vegetables

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

Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted with aromatic herbs and a bright lemon glaze for a zesty, satisfying finish.

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NUTRITION

496kcal
Protein
53.0g
Fat
20.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even 1-inch cubes and chop the broccoli, bell pepper, and carrots into uniform bite-sized pieces.

  • 3

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

  • 4

    Add the chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

  • 5

    Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces so they roast rather than steam.

  • 6

    Roast in the center of the oven 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 lightly browned.

Lemon Herb Chicken with Roasted Vegetables

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

Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted with aromatic herbs and a bright lemon glaze for a zesty, satisfying finish.

NUTRITION

496kcal
Protein
53.0g
Fat
20.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even 1-inch cubes and chop the broccoli, bell pepper, and carrots into uniform bite-sized pieces.

  • 3

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

  • 4

    Add the chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

  • 5

    Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces so they roast rather than steam.

  • 6

    Roast in the center of the oven 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 lightly browned.