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 alongside crisp broccoli and peppers, infused with a bright and zesty lemon-herb marinade.

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NUTRITION

445kcal
Protein
46.2g
Fat
19.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

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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 bite-sized pieces and chop the broccoli and bell pepper into uniform chunks.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper.

  • 4

    Place the chicken and vegetables on the sheet pan and pour the marinade over them, tossing to coat evenly.

  • 5

    Spread everything in a single layer to ensure even roasting and maximum crispness.

  • 6

    Bake for 18-22 minutes until the chicken is cooked through and the vegetables are tender-crisp.

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 alongside crisp broccoli and peppers, infused with a bright and zesty lemon-herb marinade.

NUTRITION

445kcal
Protein
46.2g
Fat
19.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and chop the broccoli and bell pepper into uniform chunks.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper.

  • 4

    Place the chicken and vegetables on the sheet pan and pour the marinade over them, tossing to coat evenly.

  • 5

    Spread everything in a single layer to ensure even roasting and maximum crispness.

  • 6

    Bake for 18-22 minutes until the chicken is cooked through and the vegetables are tender-crisp.