YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Veggies
Tender chicken breast roasted with vibrant broccoli and zucchini, infused with a bright lemon-herb marinade that creates a zesty and aromatic finish.
INGREDIENTS
6 oz chicken breast
1 cup broccoli florets
1 cup zucchini
0.5 cup red bell pepper
1 tbsp extra virgin olive oil
1 tbsp 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 (200°C) and line a large baking sheet with parchment paper.
Cut the chicken breast into bite-sized cubes and place them in a large mixing bowl.
Add the broccoli florets, sliced zucchini, and chopped red bell pepper to the bowl with the chicken.
Drizzle the olive oil and lemon juice over the mixture, then sprinkle with oregano, garlic powder, sea salt, and black pepper.
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and seasonings.
Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting.
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly browned.