Lemon Herb Roasted Chicken and Veggies

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

Lemon Herb Roasted Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Tender chicken breast roasted with vibrant broccoli and bell peppers, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

429kcal
Protein
48.0g
Fat
19.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup zucchini slices

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

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 baking sheet with parchment paper.

  • 2

    Cut the chicken breast and all vegetables into uniform, bite-sized pieces to ensure even cooking.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables on the prepared baking sheet and drizzle with the lemon-herb mixture, tossing to coat every piece.

  • 5

    Spread the mixture into a single layer, ensuring there is space between items so they roast and develop a golden color.

  • 6

    Bake for 20 to 22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

Lemon Herb Roasted Chicken and Veggies

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

Lemon Herb Roasted Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Tender chicken breast roasted with vibrant broccoli and bell peppers, finished with a bright and zesty lemon-herb glaze.

NUTRITION

429kcal
Protein
48.0g
Fat
19.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup zucchini slices

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast and all vegetables into uniform, bite-sized pieces to ensure even cooking.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables on the prepared baking sheet and drizzle with the lemon-herb mixture, tossing to coat every piece.

  • 5

    Spread the mixture into a single layer, ensuring there is space between items so they roast and develop a golden color.

  • 6

    Bake for 20 to 22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.