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 cup Red bell pepper; 1 cup Zucchini; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 colorful garden vegetables roasted on a single sheet pan with a bright, zesty lemon-herb glaze that sizzles with flavor.

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NUTRITION

Protein

54.0g

Fat

21g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

0.5 tsp Lemon zest

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized 1-inch pieces and slice the zucchini and bell pepper into uniform rounds and strips.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, black pepper, lemon juice, and lemon zest.
4
Place the chicken pieces and chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure every piece is evenly coated.
5
Spread the mixture into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.