Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender broccoli and bell peppers.

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NUTRITION

497kcal
Protein
58.4g
Fat
20.8g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 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 rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch cubes and chop the broccoli, red bell pepper, and zucchini into uniform, bite-sized pieces.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken cubes and chopped vegetables onto the prepared baking sheet and pour the lemon-herb marinade over the top.

  • 5

    Use your hands or tongs to toss everything together until the chicken and vegetables are thoroughly coated in the fragrant herb mixture.

  • 6

    Spread the ingredients into a single layer and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are lightly charred.

Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetables

Tender chicken breast roasted with a vibrant lemon-herb marinade alongside a colorful medley of crisp-tender broccoli and bell peppers.

NUTRITION

497kcal
Protein
58.4g
Fat
20.8g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch cubes and chop the broccoli, red bell pepper, and zucchini into uniform, bite-sized pieces.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken cubes and chopped vegetables onto the prepared baking sheet and pour the lemon-herb marinade over the top.

  • 5

    Use your hands or tongs to toss everything together until the chicken and vegetables are thoroughly coated in the fragrant herb mixture.

  • 6

    Spread the ingredients into a single layer and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are lightly charred.