Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups broccoli florets; 1 cup red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 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 Roasted Chicken and Veggies

Tender chicken breast and crisp vegetables roasted with a zesty lemon-herb glaze for a bright and savory sheet-pan meal.

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NUTRITION

Protein

50.8g

Fat

19.9g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 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 sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into uniform 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken cubes and chopped vegetables onto the prepared sheet pan.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is well-coated.
6
Spread the ingredients out into a single, even layer to ensure they roast properly rather than steaming.
7
Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.