Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Broccoli florets; 1 medium Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Oven-roasted chicken breast and crisp broccoli florets tossed in a zesty lemon-garlic emulsion for a bright and savory finish.

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NUTRITION

Protein

50.3g

Fat

19.7g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves 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 and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into uniform 1-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
4
Place the chicken and vegetables on the sheet pan and drizzle the lemon-herb mixture over the top.
5
Toss the ingredients thoroughly to ensure everything is evenly coated, then spread into a single layer.
6
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender-crisp.