Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 small zucchini; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 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

Tender chicken breast and vibrant garden vegetables roasted to perfection with a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.

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NUTRITION

Protein

46.8g

Fat

19.6g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 small zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
3
Place the chicken and vegetables on the prepared sheet pan.
4
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.
6
Spread the mixture in a single layer, ensuring no overcrowding to allow for proper roasting.
7
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.