Name: Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Broccoli florets; 1 cup Zucchini; 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; 1 tsp Fresh parsley

Lemon Herb Chicken and 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 and Roasted Vegetables

Tender chicken breast roasted with vibrant broccoli and zucchini in a bright lemon-herb marinade that creates a zesty and satisfying lunch.

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NUTRITION

Protein

57.1g

Fat

20.4g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Zucchini

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

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch bite-sized cubes and slice the zucchini into half-moons.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken cubes, broccoli florets, and zucchini slices onto the prepared sheet pan.
5
Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is evenly coated.
6
Spread the ingredients out into a single layer, ensuring they are not overcrowded to allow for proper roasting.
7
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
8
Garnish with freshly chopped parsley before serving warm.