YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breasts roasted on a single pan with vibrant summer vegetables, all tossed in a zesty lemon-herb marinade that creates a bright and savory finish.
INGREDIENTS
5 oz chicken breast
1.5 cups broccoli florets
0.5 medium red bell pepper
0.5 medium zucchini
1.5 tbsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic
1 tsp dried oregano
0.5 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed 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 sizes to ensure even cooking.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb marinade over the top.
Toss everything thoroughly with your hands or tongs until every piece is well-coated, then spread into a single layer across the pan.
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 edges.
Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.