Name: Lemon Herb Baked 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 medium Sweet potato; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 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 Baked Chicken and Veggies

Roasted chicken breast and colorful vegetables tossed in a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.

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NUTRITION

Protein

54.2g

Fat

20.5g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 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
Dice the sweet potato into half-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
Cut the chicken breast into even one-inch strips to ensure they cook at the same rate as the vegetables.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Place the chicken and vegetables on the prepared sheet pan, pour the lemon-herb dressing over them, and toss thoroughly to coat.
6
Spread the mixture into a single layer and bake for 20 to 25 minutes until the chicken is cooked through and the potatoes are tender.