Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 cups broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp olive oil; 2 cloves garlic; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 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 garden vegetables roasted on a single sheet pan with a zesty lemon-herb glaze that fills the kitchen with a bright aroma.

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NUTRITION

Protein

56.2g

Fat

20.7g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp olive oil

2 cloves garlic

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch bite-sized pieces.
3
Chop the broccoli into florets, slice the zucchini into half-moons, and dice the bell pepper into 1-inch squares.
4
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, sea salt, and black pepper.
5
Place the chicken and vegetables on the prepared sheet pan.
6
Drizzle the lemon-herb mixture over the ingredients and toss thoroughly to ensure everything is evenly coated.
7
Spread the mixture in a single layer, ensuring no overcrowding for optimal roasting.
8
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.