YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Crunchy Vegetable Salad with Creamy Lemon-Herb Dressing
Savor the hearty yet refreshing flavors of tender roasted chicken paired with a medley of crunchy vegetables, all drizzled with a bright, creamy lemon-herb dressing. This dish celebrates clean eating with a perfect balance of protein, crisp veggies, and a zesty finish, making it an ideal choice for a nourishing dinner.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Broccoli
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1 small portion of Red Onion
2 tbsp Non-fat Greek Yogurt
1 tbsp Olive Oil
1 tbsp Fresh Lemon Juice
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
Place the chicken breast on the sheet pan and drizzle a little olive oil over it. Season with salt, pepper, and half of the mixed dried herbs.
Arrange the chopped broccoli, red bell pepper, sliced zucchini, and red onion around the chicken on the sheet pan.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.
While the chicken and vegetables roast, prepare the creamy lemon-herb dressing. In a small bowl, combine the non-fat Greek yogurt, olive oil, fresh lemon juice, remaining herbs, and a pinch of salt and pepper. Whisk until smooth.
Once the chicken is done, let it rest for a couple of minutes before slicing. Combine with the roasted vegetables.
Drizzle the creamy lemon-herb dressing on top and serve immediately.