YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Roasted chicken breast and vibrant vegetables prepared on a single sheet pan with a zesty lemon-herb glaze for a bright and citrusy finish.
INGREDIENTS
5 oz chicken breast
1 tbsp extra virgin olive oil
0.5 cup baby potatoes
1 cup broccoli florets
0.5 cup red bell pepper
1 tbsp fresh lemon juice
1 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat 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 halve the baby potatoes to ensure even cooking.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken, potatoes, broccoli florets, and sliced bell peppers on the prepared sheet pan.
Pour the lemon-herb dressing over the ingredients and toss thoroughly until everything is well-coated.
Spread the mixture into a single layer and roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden and tender.