Name: Lemon Herb Roasted Chicken and Vegetables
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; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp lemon juice; 1 tsp dried oregano; 1 clove garlic; 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

Oven-roasted chicken breast and colorful vegetables tossed in a zesty lemon-herb glaze for a bright and satisfying clean-eating meal.

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NUTRITION

Protein

50.7g

Fat

20.2g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

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 sheet pan with parchment paper for easy cleanup.
2
Slice the chicken breast into bite-sized pieces and chop the bell pepper and zucchini into similar sizes.
3
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Add the chicken and vegetables to the bowl and toss thoroughly until everything is evenly coated with the herb marinade.
5
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast rather than steam.
6
Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned at the edges.