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 cup broccoli florets; 1 cup red bell pepper; 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 roasted on a single pan with crisp broccoli and vibrant bell peppers, all tossed in a zesty lemon-garlic herb infusion.

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NUTRITION

Protein

52.2g

Fat

19.9g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

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 your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and place them on the prepared sheet pan.
3
Add the broccoli florets and the sliced red bell pepper to the pan alongside the chicken.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, then toss everything thoroughly with your hands or tongs to ensure an even coating.
6
Spread the ingredients out into a single layer, making sure the chicken and vegetables are not crowded so they roast rather than steam.
7
Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.