Name: Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 1 medium red bell pepper; 2 tbsp extra virgin olive oil; 1 medium lemon; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken and Roasted 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 Chicken and Roasted Vegetables

Tender chicken breast roasted with a fragrant lemon-herb marinade, served alongside a vibrant medley of caramelized sweet potatoes and crisp-tender vegetables.

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NUTRITION

Protein

78.5g

Fat

39.3g

Carbs

64.1g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

2 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, juice from the lemon, minced garlic, rosemary, thyme, salt, and pepper.
4
Place the chicken breast and chopped vegetables on the sheet pan, then pour the lemon-herb marinade over everything, tossing to coat evenly.
5
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.
6
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.