YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant vegetables roasted on a single sheet pan with a zesty lemon-herb glaze that creates a delightfully crisp finish.
INGREDIENTS
5 oz chicken breast
1 cup broccoli florets
1 cup red bell pepper
0.5 cup baby potatoes
0.75 tbsp olive oil
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast and baby potatoes into 1-inch bite-sized pieces so they cook evenly.
Place the chicken, potatoes, broccoli florets, and sliced bell pepper onto the prepared sheet pan.
Drizzle the olive oil and lemon juice over the ingredients, then sprinkle with oregano, garlic powder, sea salt, and black pepper.
Toss everything directly on the pan with your hands or tongs until well coated, then spread into a single layer.
Roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden.