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; 0.75 medium yellow potato; 1 cup broccoli florets; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 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 breast and crispy potatoes roasted on a single pan with vibrant broccoli and a bright, zesty lemon-herb glaze.

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NUTRITION

Protein

49.3g

Fat

14.2g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 medium yellow potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 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 (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 dice the potato into 1/2-inch cubes to ensure they cook evenly.
3
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the chicken and potatoes on the sheet pan, drizzle with two-thirds of the herb oil, and toss to coat thoroughly.
5
Spread the mixture in a single layer and roast for 15 minutes.
6
Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining herb oil.
7
Return the pan to the oven and roast for an additional 10-12 minutes until the chicken is cooked through and the potatoes are golden and tender.
8
Serve immediately, optionally garnished with fresh lemon slices for an extra pop of brightness.