Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Lemon Herb Chicken and Veggies

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast and vibrant vegetables roasted on a single sheet pan with a bright lemon-herb marinade for a zesty and efficient meal.

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NUTRITION

Protein

55.2g

Fat

21.8g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the bell pepper, zucchini, and broccoli into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over them, tossing well to ensure everything is evenly coated.
5
Spread the mixture into a single layer, ensuring the pieces are not overcrowded so they roast rather than steam.
6
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.