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: 4.5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red onion; 1.5 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic; 1 tsp dried oregano; 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

Juicy chicken breast and colorful vegetables are roasted on a single sheet pan with a zesty lemon-herb glaze for a bright and effortless dinner.

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NUTRITION

Protein

46.6g

Fat

26.1g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red onion

1.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

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 rimmed sheet pan with parchment paper for easy cleanup.
2
Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the pan with 0.5 tablespoon of the olive oil.
3
Roast the sweet potatoes for 10 minutes to give them a head start while you prep the remaining ingredients.
4
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
5
Remove the pan from the oven and add the chicken breast, broccoli florets, and sliced red onion around the sweet potatoes.
6
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing the veggies slightly to coat evenly.
7
Return the pan to the oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.