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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast roasted with crisp baby potatoes and vibrant broccoli, all tossed in a zesty lemon-garlic infusion that creates a bright, savory finish.

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NUTRITION

484kcal
Protein
52.9g
Fat
20.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

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 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 uniform 1-inch bite-sized cubes and halve the baby potatoes.

  • 3

    Place the chicken cubes, halved potatoes, and broccoli florets onto the prepared sheet pan.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure everything is evenly coated.

  • 6

    Spread the ingredients out into a single layer across the pan, making sure not to overcrowd the pieces so they roast rather than steam.

  • 7

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and slightly golden.

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.

Sheet Pan Lemon Herb Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breast roasted with crisp baby potatoes and vibrant broccoli, all tossed in a zesty lemon-garlic infusion that creates a bright, savory finish.

NUTRITION

484kcal
Protein
52.9g
Fat
20.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

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

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 uniform 1-inch bite-sized cubes and halve the baby potatoes.

  • 3

    Place the chicken cubes, halved potatoes, and broccoli florets onto the prepared sheet pan.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure everything is evenly coated.

  • 6

    Spread the ingredients out into a single layer across the pan, making sure not to overcrowd the pieces so they roast rather than steam.

  • 7

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and slightly golden.