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 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 0.5 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

Chicken breast and vibrant vegetables roasted on a single pan with zesty lemon and aromatic herbs for a bright and savory meal prep solution.

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NUTRITION

Protein

52.6g

Fat

20.6g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 whole Lemon

0.5 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 your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized 1-inch cubes and chop the broccoli and bell peppers into similar sizes.
3
Place the chicken and vegetables on the prepared sheet pan in a single layer.
4
Drizzle with extra virgin olive oil and squeeze the juice from half a lemon over the ingredients.
5
Sprinkle with dried oregano, garlic powder, sea salt, and black pepper, then toss well to ensure an even coating.
6
Spread the mixture out again to ensure the chicken and veggies roast evenly rather than steaming.
7
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.