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 medium Zucchini; 1 tbsp Extra virgin olive oil; 1 tbsp 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

Roasted chicken breast and vibrant vegetables tossed in a bright lemon-garlic glaze that creates a satisfyingly crisp texture.

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NUTRITION

Protein

55.1g

Fat

21.8g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp 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 and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch pieces and chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
4
Place the chicken and vegetables on the sheet pan and pour the lemon-herb dressing over them, tossing to coat.
5
Spread everything in a single layer to ensure even roasting and maximum crispiness.
6
Bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.