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 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 4 oz baby potatoes; 0.75 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

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 prepared on a single sheet pan with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

49.6g

Fat

16.9g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

4 oz baby potatoes

0.75 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Chop the chicken breast into 1-inch cubes and halve the baby potatoes.
3
Place chicken, potatoes, broccoli, and sliced bell peppers on the prepared pan.
4
Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper.
5
Toss everything thoroughly to ensure an even coating of oil and spices.
6
Spread the mixture in a single layer, ensuring pieces aren't overcrowded.
7
Roast for 20-25 minutes until the chicken is cooked through and potatoes are fork-tender.
8
Squeeze fresh lemon juice over the entire pan before serving.