Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 4 oz Baby potatoes; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Tender chicken breasts and vibrant vegetables roasted on a single pan with a zesty lemon-herb glaze for a bright, citrusy finish.

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NUTRITION

Protein

49.6g

Fat

19.4g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

4 oz Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into one-inch cubes and halve the baby potatoes to ensure even cooking.
3
Place the chicken, potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.
4
Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
5
Toss everything together with your hands or tongs until well coated, then spread into a single, even layer.
6
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
7
Remove from the oven and immediately drizzle with fresh lemon juice to brighten all the flavors before serving.