YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breasts and crisp vegetables roasted on a single sheet pan with a zesty lemon-herb glaze for a vibrant, fiber-rich meal.
INGREDIENTS
6 oz chicken breast
1 cup broccoli florets
0.5 cup brussels sprouts
0.5 cup red bell pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.
Add the broccoli florets, halved Brussels sprouts, and chopped red bell pepper to the bowl with the chicken.
Whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small jar.
Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.
Spread the mixture in a single layer on the prepared sheet pan, ensuring no pieces are overlapping.
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.