Name: Sheet Pan Lemon Herb Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 6 oz yellow potatoes; 1 cup broccoli florets; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

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 with Roasted Potatoes

Roasted on a single sheet pan, tender chicken and golden potatoes are tossed in a zesty lemon-herb glaze for a bright, citrusy finish.

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NUTRITION

Protein

37.5g

Fat

11.3g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

6 oz yellow potatoes

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

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 for easy cleanup.
2
Cut the yellow potatoes into 1/2-inch cubes and the chicken breast into 1-inch bite-sized pieces.
3
Mince the garlic and whisk it in a small bowl with the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper.
4
Spread the potatoes on the prepared sheet pan, drizzle with half of the lemon-herb mixture, and roast for 15 minutes.
5
Add the chicken pieces and broccoli florets to the pan, drizzle with the remaining herb mixture, and toss everything to coat evenly.
6
Return the pan to the oven for another 15-18 minutes until the chicken is cooked through and the potatoes are golden and crispy.