Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 1 medium Red bell pepper; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

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 Roasted Vegetables

Tender chicken and crisp vegetables roasted on a single sheet pan with a zesty lemon-herb marinade for a bright, citrusy finish.

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NUTRITION

Protein

57.8g

Fat

20.7g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 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 and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized pieces and chop the broccoli and bell pepper into uniform chunks.
3
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over them, tossing well to coat every piece.
5
Spread everything out into a single layer to ensure even roasting and prevent steaming.
6
Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
7
Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon if desired.