Name: Chicken and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 1 cup Zucchini; 1 tbsp Extra virgin olive oil; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lemon juice

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

Oven-roasted chicken and colorful vegetables are tossed in a zesty lemon-herb glaze for a tender and savory dinner.

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NUTRITION

Protein

54.3g

Fat

20.3g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.
3
In a large mixing bowl, combine the chicken and vegetables with the extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.
4
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and spices.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the items to roast rather than steam.
6
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
7
Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.