YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant garden vegetables roasted to perfection on a single pan with a bright, zesty lemon-herb glaze.
INGREDIENTS
6 oz Chicken breast
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 cup Zucchini
1 tbsp Extra virgin olive oil
1 tsp Dried oregano
0.5 tsp Garlic powder
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into uniform 1-inch cubes and chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.
Place the chicken and vegetables directly on the prepared sheet pan.
Drizzle the olive oil and the juice of half a lemon over the chicken and vegetables.
Sprinkle with dried oregano, garlic powder, sea salt, and black pepper, then toss everything together until well coated.
Spread the mixture out into a single layer, ensuring there is space between items so they roast rather than steam.
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.