Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.75 cup Baby potatoes; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.75 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 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 colorful vegetables roasted on a single pan with zesty lemon and aromatic herbs for a vibrant, family-friendly meal.

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NUTRITION

Protein

42.3g

Fat

15.7g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.75 cup Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 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
Cut the chicken breast into bite-sized 1-inch pieces and halve the baby potatoes.
3
Place the chicken, potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.
4
Drizzle the olive oil and lemon juice over the ingredients, then sprinkle with oregano, garlic powder, sea salt, and black pepper.
5
Toss everything directly on the pan until evenly coated, then spread into a single layer to ensure even roasting.
6
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
7
Serve immediately while warm, perhaps with an extra squeeze of fresh lemon for brightness.