Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Baby potatoes; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 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

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

Roasted chicken breast, baby potatoes, and broccoli tossed in a zesty lemon-herb drizzle for a bright and refreshing meal with a wonderfully crisp texture.

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NUTRITION

Protein

48.5g

Fat

19.4g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

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

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes to ensure even cooking.
3
Place the chicken, potatoes, broccoli florets, and sliced bell peppers on the prepared sheet pan.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly until everything is well-coated.
6
Spread the ingredients out in a single layer, ensuring they are not overcrowded so they roast rather than steam.
7
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.
8
Remove from the oven and serve immediately, optionally garnishing with fresh parsley or extra lemon wedges.