Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 1 tbsp fresh rosemary; 1 tsp dried thyme; 2 cloves garlic; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sheet pan chicken breast and vibrant garden vegetables roasted with zesty lemon and aromatic herbs for a bright, savory finish.

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NUTRITION

Protein

55.5g

Fat

21.5g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tsp dried thyme

2 cloves garlic

0.5 whole lemon

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
Cut the chicken breast into 1-inch bite-sized pieces and slice the zucchini, bell pepper, and broccoli into uniform shapes.
3
Mince the garlic and finely chop the fresh rosemary.
4
In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
5
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded to allow for even browning.
6
Squeeze the juice of half a lemon over the tray and place the lemon halves on the pan for extra aroma.
7
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with caramelized edges.