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

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Tender chicken breast and vibrant vegetables roasted to perfection with a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.

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NUTRITION

Protein

53.7g

Fat

20.6g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Slice the chicken breast into 1-inch bite-sized cubes and halve the baby potatoes.
3
Chop the broccoli, red bell pepper, and zucchini into uniform pieces to ensure even roasting.
4
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Add the chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is coated in the herb oil.
6
Spread the mixture out in a single layer on the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.
7
Bake for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and slightly golden.