Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup zucchini; 0.5 cup red bell pepper; 0.25 cup red onion; 0.25 cup chickpeas; 1 tbsp extra virgin olive oil; 1 tsp dried oregano; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

Herb-Roasted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with fragrant Mediterranean herbs and colorful vegetables, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

Protein

50.7g

Fat

21.2g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup chickpeas

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Chop the zucchini into half-moons, dice the red bell pepper, and slice the red onion into wedges.
3
Drain and rinse the chickpeas, then pat them dry with a paper towel to ensure they crisp up in the oven.
4
Place the chicken breast, vegetables, and chickpeas on the prepared baking sheet.
5
Mince the garlic and whisk it together with the olive oil, dried oregano, sea salt, and black pepper in a small bowl.
6
Drizzle the herb oil over the chicken and vegetables, tossing everything well to ensure an even coating.
7
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
8
Remove from the oven and finish with a fresh squeeze of lemon juice before serving.