Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 3 oz baby potatoes; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp minced garlic; 0.5 tsp dried oregano; 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

Sheet pan chicken breast roasted with crisp baby potatoes and vibrant broccoli, all infused with a bright, zesty lemon-herb marinade.

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NUTRITION

Protein

48.9g

Fat

16.8g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

3 oz baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp minced garlic

0.5 tsp dried oregano

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
Halve the baby potatoes and chop the red bell pepper into 1-inch pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
4
Place the chicken breast, potatoes, broccoli, and peppers on the prepared pan.
5
Drizzle the lemon-herb mixture over the ingredients and toss well to ensure an even coating.
6
Arrange in a single layer, ensuring the chicken is in the center and the vegetables have enough space to roast.
7
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.