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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast and crisp vegetables roasted on a single pan with a zesty lemon-herb glaze for a vibrant and effortless meal prep solution.

Try 7 days free, then $12.99 / mo.

NUTRITION

450kcal
Protein
49.4g
Fat
19.7g
Carbs
22.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

1 medium Red bell pepper

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch bite-sized cubes and slice the bell pepper into strips; ensure the broccoli florets are uniform in size.

  • 3

    In a small mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper to create the marinade.

  • 4

    Place the chicken, broccoli, and peppers onto the sheet pan, drizzle with the herb mixture, and toss thoroughly to coat every piece.

  • 5

    Spread the ingredients into a single layer, ensuring they aren't overcrowded so they roast rather than steam.

  • 6

    Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast and crisp vegetables roasted on a single pan with a zesty lemon-herb glaze for a vibrant and effortless meal prep solution.

NUTRITION

450kcal
Protein
49.4g
Fat
19.7g
Carbs
22.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

1 medium Red bell pepper

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch bite-sized cubes and slice the bell pepper into strips; ensure the broccoli florets are uniform in size.

  • 3

    In a small mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper to create the marinade.

  • 4

    Place the chicken, broccoli, and peppers onto the sheet pan, drizzle with the herb mixture, and toss thoroughly to coat every piece.

  • 5

    Spread the ingredients into a single layer, ensuring they aren't overcrowded so they roast rather than steam.

  • 6

    Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.