Name: Lemon Herb Chicken & Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp garlic; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 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 Chicken & Roasted Vegetables

Roasted chicken breast marinated in a bright lemon-herb sauce served with caramelized sweet potatoes and crisp-tender garden vegetables.

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NUTRITION

Protein

54.9g

Fat

20.1g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Dice the chicken breast and sweet potato into 1-inch cubes, and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper.
4
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over the top, tossing well to ensure everything is evenly coated.
5
Spread the mixture in a single layer, ensuring the chicken pieces are not touching for even browning.
6
Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and golden.
7
Divide into meal prep containers and garnish with fresh parsley if desired.