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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breasts roasted with vibrant broccoli and bell peppers, finished with a bright lemon-herb glaze that adds a zesty zing to every bite.

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NUTRITION

489kcal
Protein
57.4g
Fat
21.2g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into even 1-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.

  • 4

    Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb mixture over them, tossing well to coat every piece.

  • 5

    Spread the ingredients into a single layer, ensuring they are not overcrowded to allow for proper roasting and browning.

  • 6

    Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

  • 7

    Divide the meal into airtight containers if meal prepping, allowing the food to cool completely before sealing and refrigerating for up to 3 days.

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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breasts roasted with vibrant broccoli and bell peppers, finished with a bright lemon-herb glaze that adds a zesty zing to every bite.

NUTRITION

489kcal
Protein
57.4g
Fat
21.2g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into even 1-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.

  • 4

    Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb mixture over them, tossing well to coat every piece.

  • 5

    Spread the ingredients into a single layer, ensuring they are not overcrowded to allow for proper roasting and browning.

  • 6

    Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

  • 7

    Divide the meal into airtight containers if meal prepping, allowing the food to cool completely before sealing and refrigerating for up to 3 days.