Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup baby potatoes; 1 cup broccoli florets; 0.5 cup 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

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

Tender chicken breast and vibrant vegetables roasted on a single pan with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

53.8g

Fat

20.3g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup 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 sheet pan with parchment paper for easy cleanup.
2
Slice the chicken breast into even 1-inch strips and halve the baby potatoes to ensure they cook quickly.
3
Place the chicken, potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.
4
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to coat every piece.
6
Spread the ingredients into a single layer, ensuring they aren't overcrowded so they roast rather than steam.
7
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.