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; 4 oz baby potatoes; 1.5 cup broccoli florets; 1 medium 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

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 vegetables roasted on a single sheet pan with a bright lemon-herb glaze for a zesty and efficient meal prep solution.

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NUTRITION

Protein

56.3g

Fat

21.5g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1.5 cup broccoli florets

1 medium 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

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized cubes and halve the baby potatoes.
3
Place the chicken cubes, halved potatoes, broccoli florets, and sliced red bell pepper directly onto the prepared sheet pan.
4
Drizzle the extra virgin olive oil over the ingredients and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
5
Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.
6
Roast in the center of the oven for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
7
Remove from the oven and immediately drizzle the fresh lemon juice over the hot pan before portioning into meal prep containers.