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 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Red onion; 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

Tender chicken breast and vibrant vegetables roasted on a single sheet pan with a zesty lemon-herb glaze that creates a delightfully crisp finish.

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NUTRITION

Protein

48.9g

Fat

20.2g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

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.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and onion into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken and vegetables on the sheet pan and pour the lemon-herb mixture over the top.
5
Toss everything thoroughly until evenly coated, then spread into a single layer to ensure even roasting.
6
Roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.