Name: Herb-Roasted Chicken with Rainbow Peppers and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup red bell pepper; 0.5 cup yellow bell pepper; 0.5 cup orange bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

Herb-Roasted Chicken with Rainbow Peppers and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Rainbow Peppers and Zucchini

Tender chicken breast roasted alongside vibrant peppers and zucchini, finished with a bright squeeze of lemon and fragrant dried herbs.

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NUTRITION

Protein

53.9g

Fat

21.7g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup red bell pepper

0.5 cup yellow bell pepper

0.5 cup orange bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the red, yellow, and orange bell peppers into 1-inch pieces and slice the zucchini into half-moons.
3
Place the chicken breast in the center of the sheet pan and arrange the prepared vegetables around it.
4
Mince the garlic and whisk it together with the olive oil, dried oregano, sea salt, and black pepper in a small bowl.
5
Drizzle the herb oil over the chicken and vegetables, tossing the veggies to coat them evenly.
6
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
7
Squeeze the fresh lemon juice over the entire tray before serving for a bright, clean finish.