YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant vegetables roasted on a single pan with a zesty lemon-herb glaze that creates a bright, citrusy aroma throughout the kitchen.
INGREDIENTS
5.5 oz chicken breast
1 cup broccoli florets
0.5 cup red bell pepper
0.5 cup zucchini
1 tbsp extra virgin 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
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure everything is evenly coated.
Spread the mixture out into a single layer so the ingredients roast rather than steam.
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned at the edges.
Remove from the oven and serve immediately, optionally garnished with fresh parsley or extra lemon wedges.