Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 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

Tender chicken breast and vibrant garden vegetables roasted on a single pan with a zesty lemon-herb glaze that creates a bright, citrusy aroma.

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NUTRITION

Protein

55.3g

Fat

21.1g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes to ensure even cooking.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Place the chicken and vegetables on the prepared sheet pan, pour the lemon-herb dressing over them, and toss thoroughly to coat every piece.
5
Spread the mixture into a single layer, ensuring nothing is overcrowded so the vegetables roast rather than steam.
6
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.