Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 1 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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 colorful vegetables roasted on a single pan with a zesty lemon-herb glaze that provides a bright and savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

19.4g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, 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 evenly.
5
Spread everything out in a single layer to ensure even roasting and prevent steaming.
6
Bake for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
7
Garnish with fresh chopped parsley before serving.