YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Veggies
Tender chicken breast and vibrant vegetables roasted to perfection with a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.
INGREDIENTS
6 oz chicken breast
1 cup broccoli florets
1 cup red bell pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) 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 and bell peppers into uniform chunks to ensure even cooking.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken pieces, broccoli, and peppers to the bowl and toss thoroughly until every component is well-coated in the herb marinade.
Spread the mixture in a single layer across the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can roast rather than steam.
Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, golden edges.
Remove from the oven and sprinkle with freshly chopped parsley before serving warm.