YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken
Sheet pan chicken breast roasted with vibrant broccoli and bell 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
1 medium red bell pepper
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized cubes and slice the red bell pepper into thin strips.
Place the chicken cubes, broccoli florets, and bell pepper strips onto the prepared sheet pan.
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is well coated.
Spread the ingredients out into a single layer to ensure even roasting and prevent steaming.
Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.