Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggies

Tender chicken breast and colorful vegetables roasted with a zesty lemon-herb glaze for a bright and satisfying high-protein dinner.

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NUTRITION

Protein

52.1g

Fat

20.5g

Carbs

17.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

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 sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.
3
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
4
Add the chicken and vegetables to the bowl and toss thoroughly until every piece is coated in the herb mixture.
5
Spread the mixture onto the prepared sheet pan in a single layer, ensuring nothing is overcrowded so it roasts rather than steams.
6
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.