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 bright, zesty lemon-herb glaze that fills the kitchen with a refreshing citrus aroma.

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NUTRITION

464kcal
Protein
49.6g
Fat
20.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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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 chop the broccoli and bell peppers into uniform pieces to ensure even cooking.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken cubes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.

  • 5

    Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to coat every piece.

  • 6

    Spread the mixture out into a single, even layer so the ingredients roast rather than steam.

  • 7

    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 bright, zesty lemon-herb glaze that fills the kitchen with a refreshing citrus aroma.

NUTRITION

464kcal
Protein
49.6g
Fat
20.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

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 chop the broccoli and bell peppers into uniform pieces to ensure even cooking.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken cubes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.

  • 5

    Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to coat every piece.

  • 6

    Spread the mixture out into a single, even layer so the ingredients roast rather than steam.

  • 7

    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.