Name: Lemon Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 cups frozen mixed vegetables; 0.25 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 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 frozen vegetables tossed in a fragrant herb blend for a meal that is satisfyingly zesty.

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NUTRITION

Protein

46.3g

Fat

9.1g

Carbs

46.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cups frozen mixed vegetables

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

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.
2
Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes.
3
In a large mixing bowl, combine the chicken cubes and frozen vegetables with the olive oil, lemon juice, rosemary, thyme, garlic powder, salt, and pepper.
4
Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and seasonings.
5
Spread the mixture in a single layer on the prepared sheet pan, ensuring the pieces are not touching to allow for proper roasting.
6
Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken reaches an internal temperature of 165°F.
7
Remove from the oven and let the dish rest for 2 minutes before serving to ensure the chicken remains juicy.