Lemon Herb Roasted Chicken and Vegetables

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

Lemon Herb Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetables

Oven-roasted chicken breast and garden vegetables tossed in a zesty lemon-garlic marinade for a vibrant and protein-packed dinner.

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NUTRITION

518kcal
Protein
54.6g
Fat
21.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium zucchini

0.5 medium sweet potato

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

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast, sweet potato, and zucchini into uniform 1-inch cubes and break the broccoli into bite-sized florets.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Add the diced chicken and all the prepared vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated with the marinade.

  • 5

    Spread the mixture across the prepared baking sheet in a single, even layer to allow for proper airflow and browning.

  • 6

    Roast in the center of the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.

Lemon Herb Roasted Chicken and Vegetables

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

Lemon Herb Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetables

Oven-roasted chicken breast and garden vegetables tossed in a zesty lemon-garlic marinade for a vibrant and protein-packed dinner.

NUTRITION

518kcal
Protein
54.6g
Fat
21.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium zucchini

0.5 medium sweet potato

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

  • 1

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

  • 2

    Cut the chicken breast, sweet potato, and zucchini into uniform 1-inch cubes and break the broccoli into bite-sized florets.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Add the diced chicken and all the prepared vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated with the marinade.

  • 5

    Spread the mixture across the prepared baking sheet in a single, even layer to allow for proper airflow and browning.

  • 6

    Roast in the center of the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.