YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant garden vegetables roasted on a single pan with a bright, zesty lemon-herb glaze that fills the kitchen with a fragrant aroma.
INGREDIENTS
5.5 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 lemon zest
2 cloves garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform chunks.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
Place the chicken and chopped vegetables onto the prepared sheet pan and drizzle the lemon-herb mixture over everything.
Toss the ingredients thoroughly to ensure an even coating and spread them out into a single layer across the pan.
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.