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 oz Chicken breast; 0.5 medium Sweet potato; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.25 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried oregano; 2 cloves Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper

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 breasts roasted on a single tray with vibrant sweet potatoes and crisp broccoli, finished with a zesty lemon-herb glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.6g

Fat

11.3g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Wash and peel the sweet potato, then dice it into 1/2-inch cubes. Chop the red bell pepper into 1-inch pieces and cut the chicken breast into bite-sized cubes.
3
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
4
Place the chicken, sweet potato cubes, broccoli florets, and bell peppers onto the prepared sheet pan.
5
Pour the lemon-herb marinade over the chicken and vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.
6
Spread the ingredients out into a single layer, ensuring they aren't overcrowded, and roast for 20-25 minutes until the chicken is cooked through and the sweet potatoes are fork-tender.