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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Roasted chicken breast and crisp-tender vegetables tossed in a zesty lemon-herb marinade for a bright and citrusy sheet pan meal.

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NUTRITION

413kcal
Protein
41.2g
Fat
19.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes.

  • 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 every piece is coated.

  • 5

    Spread the mixture into a single even layer to ensure everything roasts evenly rather than steaming.

  • 6

    Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Roasted chicken breast and crisp-tender vegetables tossed in a zesty lemon-herb marinade for a bright and citrusy sheet pan meal.

NUTRITION

413kcal
Protein
41.2g
Fat
19.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup 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

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes.

  • 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 every piece is coated.

  • 5

    Spread the mixture into a single even layer to ensure everything roasts evenly rather than steaming.

  • 6

    Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.