YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Chicken and Roasted Vegetable Bowl
Savor the burst of bright lemon and aromatic herbs paired with tender chicken and a colorful medley of roasted vegetables. This sheet pan meal offers a balanced and wholesome plate perfect for anytime, combining protein-rich chicken with nutrient-packed veggies for a satisfying experience.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Broccoli
1/2 red bell pepper, sliced
1/2 cup sliced Carrots
1/2 medium Zucchini, sliced
1 tsp Olive Oil
1 tbsp Lemon Juice
1/4 tsp Garlic Powder
1 tsp Dried Oregano
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, mix the lemon juice, olive oil, garlic powder, dried oregano, and a pinch of salt and pepper to create the marinade.
Place the chicken breast in the center of the sheet pan and brush both sides with the lemon-herb marinade.
Surround the chicken with the chopped vegetables: broccoli, red bell pepper, carrots, and zucchini. Drizzle any remaining marinade over the vegetables.
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and lightly charred.
Remove from the oven, let the chicken rest for a few minutes, slice if desired, and serve with the roasted vegetables for a wholesome bowl.