YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant vegetables roasted to perfection with a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.
INGREDIENTS
3.75 oz chicken breast
0.5 tbsp olive oil
1 cup broccoli florets
1 cup red bell pepper
0.5 cup carrots
1 tbsp lemon juice
1 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized pieces and slice the bell peppers and carrots into uniform strips.
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken, broccoli, bell peppers, and carrots to the bowl, tossing thoroughly until everything is evenly coated in the herb marinade.
Spread the mixture in a single layer across the prepared sheet pan, ensuring the pieces aren't overcrowded to allow for even roasting.
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.