Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 1 medium Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Sheet pan roasted chicken breast and vibrant vegetables tossed in a zesty lemon-herb glaze for a bright and satisfying midday meal.

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NUTRITION

Protein

52.1g

Fat

19.8g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a sheet pan with parchment paper.
2
Cut the chicken breast into bite-sized pieces and chop the broccoli and bell pepper into uniform chunks.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried oregano.
4
Place the chicken and vegetables on the prepared sheet pan, drizzle with the lemon-herb mixture, and season with sea salt and black pepper.
5
Toss everything until evenly coated and spread into a single layer to ensure even roasting.
6
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender-crisp.