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; 1.5 cup broccoli florets; 1 medium zucchini; 1 medium red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 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

Sheet pan roasted chicken breast and vibrant garden vegetables tossed in a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.

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NUTRITION

Protein

52.8g

Fat

20.9g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 medium zucchini

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized cubes and chop the zucchini, bell pepper, and broccoli into uniform pieces.
3
In a small mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
4
Arrange the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing to coat thoroughly.
5
Spread the mixture into a single layer, ensuring nothing is overcrowded so the ingredients roast rather than steam.
6
Bake for 20 to 25 minutes until the chicken is fully cooked and the vegetables are tender with slightly golden edges.