YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Enjoy a vibrant and wholesome meal with tender lemon herb chicken alongside a medley of roasted vegetables. This dish comes together effortlessly on a sheet pan, infusing juicy chicken with fresh lemon, garlic, and aromatic herbs, balanced perfectly with colorful bell peppers, zucchini, and broccoli for a satisfying bite.
INGREDIENTS
6 oz Chicken Breast
1/2 cup chopped Broccoli
1/2 cup chopped Bell Pepper
1/2 cup sliced Zucchini
1 tbsp Olive Oil
1 tbsp Lemon Juice
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine olive oil, lemon juice, garlic powder, dried oregano, and dried thyme to create the marinade.
Place the chicken breast in the center of the sheet pan and brush it evenly with the lemon herb marinade.
Arrange the chopped broccoli, bell pepper, and sliced zucchini around the chicken, ensuring even distribution.
Drizzle any remaining marinade over the vegetables and toss gently to coat.
Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender, turning the vegetables once halfway through if needed.
Once done, let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.