YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Veggies
Tender chicken breast roasted with vibrant broccoli and zucchini in a zesty lemon-garlic infusion that creates a bright and savory finish.
INGREDIENTS
5.5 oz chicken breast
1 cup broccoli florets
1 cup zucchini
0.5 cup red bell pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch cubes and slice the zucchini into half-moons.
Place the chicken, broccoli florets, zucchini, and chopped red bell pepper onto the prepared sheet pan.
Drizzle the olive oil and lemon juice over the mixture, then sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
Toss all ingredients together with your hands or tongs until everything is well-coated, then spread into a single layer.
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.