Name: Lemon Herb Roasted Chicken with Sautéed Rainbow Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 clove Garlic

Lemon Herb Roasted Chicken with Sautéed Rainbow Veggies

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 with Sautéed Rainbow Veggies

Tender chicken breast roasted with aromatic herbs and lemon, served alongside a vibrant medley of crisp-tender sautéed vegetables.

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NUTRITION

Protein

48.1g

Fat

19.5g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Season chicken breast with half the olive oil, sea salt, black pepper, and dried oregano.
3
Place chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
4
While chicken roasts, mince the garlic and chop the broccoli, bell pepper, and zucchini.
5
Heat the remaining olive oil in a large skillet over medium-high heat.
6
Add the garlic and sauté for 30 seconds until fragrant.
7
Toss in the broccoli, bell pepper, and zucchini, sautéing for 5-7 minutes until tender yet crisp.
8
Finish the vegetables with lemon juice and a pinch of salt.
9
Slice the roasted chicken and serve over the warm vegetable medley.