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; 0.5 whole lemon; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 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

Roasted chicken breast and vibrant frozen vegetables tossed in a zesty lemon-herb glaze for a bright and citrusy finish.

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NUTRITION

Protein

45.8g

Fat

8.4g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cups frozen mixed vegetables

0.25 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper to ensure even roasting and easy cleanup.
2
Pat the chicken breast completely dry with paper towels to ensure a good sear, then cut it into uniform 1-inch cubes.
3
In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, black pepper, and the juice of half a lemon.
4
Add the chicken cubes and frozen vegetables to the bowl, tossing thoroughly until every piece is well-coated in the aromatic herb oil.
5
Spread the mixture onto the prepared sheet pan in a single layer, making sure the vegetables are not overcrowded so they roast rather than steam.
6
Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.