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 to perfection with vibrant broccoli and bell peppers, finished with a bright and zesty lemon-herb glaze that pops with flavor.

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NUTRITION

462kcal
Protein
50.9g
Fat
20g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh 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 sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure everything is evenly coated.

  • 5

    Spread the mixture into a single layer, ensuring the chicken pieces are not overcrowded so they brown beautifully.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

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 to perfection with vibrant broccoli and bell peppers, finished with a bright and zesty lemon-herb glaze that pops with flavor.

NUTRITION

462kcal
Protein
50.9g
Fat
20g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 4

    Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure everything is evenly coated.

  • 5

    Spread the mixture into a single layer, ensuring the chicken pieces are not overcrowded so they brown beautifully.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.