Name: Lemon-Herb Chicken and Roasted Vegetable Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 cup zucchini; 1 cup bell pepper; 0.5 cup red onion; 5 spears asparagus; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Chicken and Roasted Vegetable Platter

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 Vegetable Platter

Tender chicken breast roasted alongside a colorful medley of zucchini and peppers, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

50.6g

Fat

20.1g

Carbs

26.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup bell pepper

0.5 cup red onion

5 spears asparagus

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

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 baking sheet with parchment paper.
2
Slice the chicken breast into 1-inch strips and chop the zucchini, bell pepper, and red onion into uniform pieces.
3
Place the chicken and vegetables on the sheet pan, then drizzle with olive oil and add minced garlic, oregano, sea salt, and black pepper.
4
Toss everything together until well-coated and spread into a single layer.
5
Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are lightly charred.
6
Remove from the oven and squeeze fresh lemon juice over the entire platter to brighten the flavors.