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 medium Red bell pepper; 1 medium Zucchini; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 1 tbsp Lemon juice; 0.5 tsp Lemon zest

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 and vibrant garden vegetables roasted on a single sheet pan with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

54.6g

Fat

21.2g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

0.5 tsp Garlic powder

1 tbsp Lemon juice

0.5 tsp Lemon zest

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
3
Arrange the chicken and vegetables in a single layer on the prepared sheet pan.
4
Drizzle with olive oil and lemon juice, then sprinkle with sea salt, black pepper, oregano, garlic powder, and lemon zest.
5
Toss the ingredients together until everything is well-coated, then spread them out so they are not crowded.
6
Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly caramelized.