Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp olive oil; 1 cup zucchini; 0.5 cup red bell pepper; 0.5 cup red onion; 0.5 cup sweet potato; 1 tbsp lemon juice; 2 cloves garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Vegetables

Tender chicken breast roasted with vibrant zucchini and sweet potatoes, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

Protein

54.1g

Fat

20.5g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup red onion

0.5 cup sweet potato

1 tbsp lemon juice

2 cloves garlic

1 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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the zucchini, red bell pepper, red onion, and sweet potato into uniform 1-inch pieces to ensure even cooking.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Place the chicken breast and chopped vegetables on the prepared baking sheet, then drizzle the lemon-herb mixture over everything, tossing well to coat.
5
Arrange the chicken in the center and spread the vegetables in a single layer around it.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.