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; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 2 cloves Garlic; 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 breasts roasted on a sheet pan with vibrant broccoli and bell peppers, tossed in a zesty lemon-herb marinade for a bright and citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.3g

Fat

20.6g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast into 1-inch cubes and chop the broccoli, red bell pepper, and red onion into similar bite-sized pieces.
3
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Place the chicken and all the vegetables onto the prepared sheet pan and pour the lemon-herb marinade over the top.
5
Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.
6
Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.