YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Roasted chicken breast and crisp vegetables tossed in a bright and zesty lemon-herb glaze for an easy, high-protein sheet pan dinner.
INGREDIENTS
6 oz chicken breast
1 cup broccoli florets
0.5 cup red bell pepper
0.5 cup zucchini
1 tbsp extra virgin olive oil
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell peppers, and zucchini into similar sizes.
Place the chicken and chopped vegetables onto the prepared sheet pan, then mince the garlic and sprinkle it over the top.
Drizzle the olive oil and lemon juice over the mixture, then season evenly with the dried oregano, sea salt, and black pepper.
Use your hands or a spatula to toss everything together until well-coated, then spread the mixture into a single even layer.
Roast in the oven for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender and slightly browned.