Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 1 cup Zucchini; 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

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

Oven-roasted chicken breast and vibrant garden vegetables tossed in a bright lemon-oregano glaze that creates a satisfyingly crisp texture.

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NUTRITION

Protein

53.7g

Fat

21.0g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

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

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Chop the chicken breast into 1-inch cubes and place them in a large mixing bowl.
3
Add the broccoli florets, chopped bell pepper, and sliced zucchini to the bowl with the chicken.
4
Drizzle with olive oil and lemon juice, then sprinkle with oregano, garlic powder, sea salt, and black pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.
6
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded to allow for even browning.
7
Roast for 18-22 minutes until the chicken is cooked through and the vegetables are tender-crisp.