Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

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 breasts and vibrant vegetables roasted to perfection on a single sheet pan with a zesty lemon-herb glaze that provides a bright, citrusy finish.

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NUTRITION

Protein

49.6g

Fat

20.7g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.
3
Place the chicken breast, sweet potato cubes, broccoli florets, and bell peppers on the prepared sheet pan.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing well to ensure everything is evenly coated.
6
Arrange the ingredients in a single layer, ensuring the chicken has enough space to roast evenly.
7
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
8
Garnish with freshly chopped parsley before serving.