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 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 Lemon zest; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 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

Tender chicken breast and vibrant vegetables roasted on a single pan with a zesty lemon-herb glaze that creates a bright and savory finish.

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NUTRITION

Protein

47.9g

Fat

19.8g

Carbs

28.1g

SERVINGS

1 serving

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 Lemon zest

0.5 tsp Dried oregano

0.25 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
Cut the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes so they cook evenly.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken, halved potatoes, broccoli florets, and sliced bell peppers to the bowl, tossing thoroughly to ensure every piece is coated in the lemon-herb marinade.
5
Spread the mixture in a single, even layer across the prepared sheet pan, ensuring the ingredients are not overcrowded to allow for proper roasting.
6
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and tender when pierced with a fork.