Name: Lemon Herb Chicken & Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tsp Extra virgin olive oil; 1 cup Zucchini; 0.5 cup Red bell pepper; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 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

Lemon Herb Chicken & Roasted Vegetables

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.0g

Fat

11.6g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tsp Extra virgin olive oil

1 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and chop the bell pepper into bite-sized pieces.
3
Place the chicken breast and vegetables on the prepared baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
5
Drizzle the marinade over the chicken and vegetables, tossing the veggies to coat and brushing the chicken evenly.
6
Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.