YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breasts roasted with crisp baby potatoes and vibrant garden vegetables, all infused with a bright, zesty lemon-herb marinade.
INGREDIENTS
4.5 oz chicken breast
4 oz baby potatoes
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 dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Preheat oven to 400°F and line a large sheet pan with parchment paper.
Chop the chicken breast, baby potatoes, bell pepper, and zucchini into uniform bite-sized pieces.
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Place the chicken and vegetables on the prepared sheet pan and drizzle with the lemon-herb marinade.
Toss everything together until evenly coated, then spread into a single layer to ensure even roasting.
Roast for 22-25 minutes until the chicken is cooked through and the potatoes are fork-tender.
Remove from the oven and garnish with fresh parsley before serving warm.