YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken
Tender chicken breast and vibrant vegetables roasted on a single sheet pan with a zesty lemon-herb glaze that creates a bright, citrusy aroma.
INGREDIENTS
5.5 oz chicken breast
1 cup broccoli florets
1 cup red bell pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp lemon zest
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
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 cubes and slice the bell pepper into thin strips.
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
Add the chicken, broccoli, and peppers to the bowl and toss thoroughly until every piece is evenly coated in the marinade.
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast instead of steam.
Bake for 18-22 minutes, or until the chicken is cooked through and the broccoli edges are slightly charred and crispy.