Name: Lemon Garlic Chicken and Veggie Sheet Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tsp garlic powder; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Lemon Garlic Chicken and Veggie Sheet Pan

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken and Veggie Sheet Pan

Sheet-pan roasted chicken breast and vibrant vegetables seasoned with zesty lemon and garlic for a savory, nutrient-dense meal that stays fresh for days.

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NUTRITION

Protein

56.6g

Fat

14.4g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.
3
Place the chicken and vegetables on the sheet pan, then drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
4
Toss everything together thoroughly with your hands or tongs until the ingredients are evenly coated.
5
Spread the mixture into a single layer and roast for 18 to 20 minutes until the chicken is golden and cooked through.
6
Remove from the oven, drizzle with fresh lemon juice, and serve immediately over the pre-cooked quinoa.