Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Medley

Roasted chicken breast tossed with a colorful array of crisp-tender vegetables and finished with a zesty balsamic glaze.

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NUTRITION

Protein

48g

Fat

19.7g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp honey

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch pieces and chop the broccoli, bell pepper, and zucchini into bite-sized chunks.
3
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic powder, dried oregano, sea salt, and black pepper.
4
Place the chicken and vegetables onto the baking sheet and drizzle with the balsamic mixture, tossing to coat thoroughly.
5
Arrange the ingredients in a single layer to ensure even roasting and prevent steaming.
6
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.