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 boneless skinless chicken breast; 0.5 cup baby potatoes; 1 cup broccoli florets; 1 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 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

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

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NUTRITION

Protein

53.8g

Fat

20.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz boneless skinless chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut chicken breast into bite-sized pieces and chop potatoes, broccoli, and zucchini into uniform sizes for even roasting.
3
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper to create the marinade.
4
Place the chicken and all vegetables on the sheet pan and drizzle with the lemon-herb mixture.
5
Toss everything thoroughly to ensure an even coating, then spread the ingredients into a single layer.
6
Roast for 20-25 minutes until the chicken is cooked through and the potatoes are fork-tender.