Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 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

Tender chicken breasts roasted on a single pan with crisp baby potatoes and vibrant broccoli, all infused with a bright and zesty lemon-garlic herb oil.

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NUTRITION

Protein

54.7g

Fat

20.4g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 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°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Wash and halve the baby potatoes, cut the broccoli into bite-sized florets, and slice the red bell pepper into strips.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
4
Place the chicken breast, potatoes, broccoli, and peppers onto the prepared sheet pan.
5
Drizzle the lemon-herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.
6
Arrange the ingredients in a single layer, ensuring the chicken is not covered by the vegetables so it browns properly.
7
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.