YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Brown Rice Bowl
Tender chicken breast roasted with zesty lemon and aromatic herbs, served over nutty brown rice with a colorful medley of crisp-tender vegetables.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked brown rice
0.5 cup broccoli florets
0.5 cup red bell pepper
0.5 cup zucchini
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
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
Place the chicken breast, broccoli florets, chopped bell pepper, and sliced zucchini on the prepared baking sheet.
Drizzle the lemon-herb marinade over the chicken and vegetables, tossing well to ensure every piece is evenly coated.
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
While the chicken and vegetables roast, warm the pre-cooked brown rice in a small saucepan or microwave.
Slice the roasted chicken into thin strips and serve immediately over the bed of warm brown rice with the roasted vegetables.