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; 0.5 cup Baby potatoes; 1 cup Broccoli florets; 0.5 cup 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

Sheet-pan roasted chicken breast and tender potatoes tossed with zesty lemon and aromatic herbs for a vibrant, golden-brown finish.

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NUTRITION

Protein

53.2g

Fat

20.4g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

0.5 cup 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 (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes so they cook evenly.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Add the chicken, potatoes, broccoli florets, and sliced red bell peppers to the bowl, tossing thoroughly until every piece is coated in the herb dressing.
5
Spread the mixture in a single layer across the prepared sheet pan, ensuring there is space between items to allow for proper roasting rather than steaming.
6
Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.