Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 lbs Boneless skinless chicken breast; 5 cups Broccoli florets; 2.5 cups Carrots; 2.5 cups Zucchini; 5 tbsp Extra virgin olive oil; 3 tbsp Lemon juice; 2 tsp Lemon zest; 4 cloves Garlic; 1 tsp Sea salt; 0.5 tsp Black pepper; 1 tbsp Fresh rosemary; 1 tbsp Fresh thyme

Lemon Herb Roasted Chicken and 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 Roasted Chicken and Vegetables

Tender chicken breasts roasted with vibrant broccoli and carrots, infused with a bright lemon-herb marinade that creates a succulent finish.

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NUTRITION

Protein

226.6g

Fat

96.5g

Carbs

82.2g

SERVINGS

1 serving

INGREDIENTS

2 lbs Boneless skinless chicken breast

5 cups Broccoli florets

2.5 cups Carrots

2.5 cups Zucchini

5 tbsp Extra virgin olive oil

3 tbsp Lemon juice

2 tsp Lemon zest

4 cloves Garlic

1 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

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PREPARATION

1
Preheat oven to 400°F and line two large baking sheets with parchment paper.
2
Cut the chicken breasts into 1-inch bite-sized pieces and place them in a large mixing bowl.
3
Chop the broccoli into florets, slice the carrots into coins, and quarter the zucchini.
4
In a small jar, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
5
Pour half of the marinade over the chicken and the other half over the vegetables, tossing well to coat every piece.
6
Spread the chicken and vegetables in a single layer across the prepared baking sheets, ensuring they are not crowded.
7
Roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
8
Remove from the oven and garnish with extra fresh herbs before serving.