Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 0.5 tbsp olive oil; 1 cup zucchini; 0.5 cup cherry tomatoes; 0.5 cup red bell pepper; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 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

Roasted chicken breast, zucchini, and cherry tomatoes tossed in a zesty lemon-herb marinade for a bright and savory finish.

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NUTRITION

Protein

29.7g

Fat

10.8g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.5 tbsp olive oil

1 cup zucchini

0.5 cup cherry tomatoes

0.5 cup red bell pepper

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a sheet pan with parchment paper.
2
Cut the chicken breast into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
4
Place the chicken, zucchini, cherry tomatoes, and bell pepper on the sheet pan.
5
Drizzle the marinade over the chicken and vegetables, tossing to coat evenly.
6
Spread the mixture into a single layer on the pan.
7
Bake for 15-18 minutes until the chicken is cooked through and the vegetables are tender.