YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant garden vegetables roasted on a single pan with a zesty lemon-herb glaze that fills the kitchen with a bright, citrusy aroma.
INGREDIENTS
6 oz chicken breast
1 cup broccoli florets
1 cup red bell pepper
0.5 cup red onion
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
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into bite-sized 1-inch cubes and place them in a large mixing bowl.
Add the broccoli florets, chopped bell peppers, and sliced red onion to the bowl with the chicken.
Drizzle the olive oil and lemon juice over the mixture, then sprinkle with oregano, garlic powder, sea salt, and black pepper.
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the veggies roast rather than steam.
Bake for 18-22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender-crisp.
Remove from the oven and serve immediately, optionally garnishing with fresh parsley or extra lemon wedges.