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; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp minced garlic; 0.5 tsp dried oregano; 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 vibrant garden vegetables roasted on a single pan with a zesty lemon-garlic glaze that creates a bright, caramelized finish.

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NUTRITION

Protein

52.7g

Fat

19.7g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp minced garlic

0.5 tsp dried oregano

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 1-inch bite-sized cubes and chop the broccoli, peppers, and zucchini into similar sizes to ensure even cooking.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
4
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing thoroughly to coat every piece.
5
Spread the mixture into a single layer, ensuring the chicken pieces are not touching to allow for proper browning and air circulation.
6
Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.
7
Divide the roasted chicken and vegetables into meal prep containers and serve with an extra squeeze of fresh lemon if desired.