YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant vegetables roasted to perfection with a zesty lemon-garlic infusion that fills the kitchen with a bright, citrusy aroma.
INGREDIENTS
6 oz chicken breast
1 cup broccoli florets
1 cup red bell pepper
0.5 cup zucchini
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp garlic powder
0.5 tsp dried oregano
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 cubes and chop the broccoli, bell peppers, and zucchini into similar bite-sized pieces.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, garlic powder, dried oregano, sea salt, and black pepper to create the marinade.
Place the chicken and all the vegetables onto the prepared sheet pan and pour the marinade over the top.
Toss everything together with your hands or tongs until every piece is thoroughly coated, then spread into a single, even layer.
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.