Name: Sheet Pan Lemon Herb Chicken
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; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast roasted on a single pan with vibrant broccoli and peppers, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

53.4g

Fat

20.7g

Carbs

27g

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

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 rimmed sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and red onion into similar sizes to ensure even cooking.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to coat every piece.
5
Spread the mixture into a single layer, ensuring the pan isn't overcrowded so the vegetables roast rather than steam.
6
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.