Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup brussels sprouts; 1 cup carrots; 1 medium red bell pepper; 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; 0.5 medium lemon

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Medley

Roasted chicken breast and a vibrant medley of caramelized Brussels sprouts and carrots, finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

50.0g

Fat

19.9g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup brussels sprouts

1 cup carrots

1 medium red bell pepper

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

0.5 medium lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Dice the chicken breast into uniform 1-inch cubes for even cooking.
3
Prepare the vegetables by halving the Brussels sprouts, slicing the carrots into 1/4-inch rounds, and chopping the bell pepper into 1-inch pieces.
4
Place the chicken cubes and all the prepared vegetables onto the sheet pan.
5
Drizzle the extra virgin olive oil over the mixture, then sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
6
Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.
7
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.
8
Remove from the oven and immediately squeeze the fresh lemon juice over the entire medley before serving.