YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast roasted on a sheet pan with vibrant broccoli and peppers, finished with a bright lemon-herb glaze that adds a zesty zing to every bite.
INGREDIENTS
6 oz Chicken breast
1 cup Broccoli florets
0.5 medium Red bell pepper
0.5 medium Zucchini
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell pepper, and zucchini into similar uniform pieces to ensure even cooking.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken and all the vegetables onto the prepared sheet pan, drizzle with the lemon-herb mixture, and toss thoroughly with your hands or tongs to coat every piece.
Spread the ingredients out into a single layer, ensuring they aren't overcrowded so they roast rather than steam.
Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly browned edges.