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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast and vibrant vegetables roasted on a single sheet pan with a zesty lemon-herb glaze that creates a bright and savory finish.

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NUTRITION

447kcal
Protein
48.6g
Fat
19.8g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup 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 your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into one-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables onto the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure every piece is coated.

  • 5

    Spread the mixture into a single layer and roast for 18 to 22 minutes until the chicken is fully cooked and the vegetables are tender and lightly browned.

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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast and vibrant vegetables roasted on a single sheet pan with a zesty lemon-herb glaze that creates a bright and savory finish.

NUTRITION

447kcal
Protein
48.6g
Fat
19.8g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup 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

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into one-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables onto the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure every piece is coated.

  • 5

    Spread the mixture into a single layer and roast for 18 to 22 minutes until the chicken is fully cooked and the vegetables are tender and lightly browned.