YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast roasted alongside 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 cup red bell pepper
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb mixture over them, tossing well to ensure everything is evenly coated.
Spread the ingredients out into a single layer to ensure they roast evenly rather than steaming.
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.
Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon for added brightness.