Sheet Pan Lemon Herb Chicken and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken and Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Eggs

Oven-roasted chicken breast and tender broccoli florets seasoned with zesty lemon and herbs, finished with perfectly set eggs for a vibrant and savory morning start.

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NUTRITION

506kcal
Protein
51.1g
Fat
29g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

1 cup broccoli florets

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into 1-inch cubes and place them on the sheet pan alongside the broccoli florets.

  • 3

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

  • 4

    Pour the lemon-herb dressing over the chicken and broccoli, tossing thoroughly to ensure every piece is well-coated.

  • 5

    Spread the mixture into a single layer and roast in the oven for 12 minutes.

  • 6

    Remove the pan from the oven and use a spatula to clear two small circles among the chicken and vegetables.

  • 7

    Crack one egg into each cleared space and return the pan to the oven for an additional 5 to 8 minutes until the whites are opaque.

Sheet Pan Lemon Herb Chicken and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken and Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Eggs

Oven-roasted chicken breast and tender broccoli florets seasoned with zesty lemon and herbs, finished with perfectly set eggs for a vibrant and savory morning start.

NUTRITION

506kcal
Protein
51.1g
Fat
29g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

1 cup broccoli florets

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into 1-inch cubes and place them on the sheet pan alongside the broccoli florets.

  • 3

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

  • 4

    Pour the lemon-herb dressing over the chicken and broccoli, tossing thoroughly to ensure every piece is well-coated.

  • 5

    Spread the mixture into a single layer and roast in the oven for 12 minutes.

  • 6

    Remove the pan from the oven and use a spatula to clear two small circles among the chicken and vegetables.

  • 7

    Crack one egg into each cleared space and return the pan to the oven for an additional 5 to 8 minutes until the whites are opaque.