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 oz Chicken breast; 1 medium Russet potato; 1 cup Broccoli; 0.5 tbsp 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

Roasted chicken breast and potatoes tossed with broccoli in a zesty lemon-herb marinade for a meal that is both simple and bright.

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NUTRITION

Protein

50.9g

Fat

13.4g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

1 cup Broccoli

0.5 tbsp 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 oven to 400°F and line a large sheet pan with parchment paper.
2
Cut the chicken breast and potato into 1-inch cubes and chop the broccoli into bite-sized florets.
3
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
4
Place the chicken and vegetables on the sheet pan and drizzle with the lemon-herb mixture.
5
Toss everything to coat evenly and spread into a single layer on the pan, ensuring no overcrowding.
6
Roast for 20-25 minutes until the chicken is cooked through and the potatoes are golden and tender.