Name: Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 1 medium bell pepper; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

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 with Roasted Vegetables

Tender chicken breast roasted with zesty lemon and aromatic herbs alongside a colorful medley of crisp-tender vegetables.

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NUTRITION

Protein

58.2g

Fat

21.1g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

2 cloves garlic

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 1-inch bite-sized pieces and chop the broccoli, bell pepper, and red onion into uniform chunks to ensure even cooking.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
4
Place the chicken and chopped vegetables on the prepared sheet pan and pour the lemon-herb dressing over the top.
5
Toss everything thoroughly with your hands or tongs until evenly coated, then spread the mixture into a single layer across the pan.
6
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are lightly charred and tender.