YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast roasted on a single pan with crisp baby potatoes and vibrant garden vegetables, all infused with a bright and zesty lemon-herb glaze.
INGREDIENTS
5 oz Chicken breast
0.5 cup Baby potatoes
1 cup Broccoli florets
0.5 cup Red bell pepper
0.75 tbsp Extra virgin olive oil
1 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into one-inch cubes and halve the baby potatoes so they cook quickly and evenly.
Place the chicken, potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.
In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
Drizzle the herb oil and the juice of the half lemon over the chicken and vegetables, tossing well to ensure everything is coated.
Spread the ingredients into a single layer and roast for 22 minutes, or until the chicken is cooked through and the potatoes are fork-tender.