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; 4 oz baby potatoes; 1 cup broccoli florets; 1 tbsp extra virgin olive oil; 2 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

Roasted chicken breasts and baby potatoes seasoned with a zesty lemon-herb glaze and served with tender, charred broccoli florets.

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NUTRITION

Protein

49.2g

Fat

20.0g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the baby potatoes into halves and the chicken breast into 1-inch pieces to ensure even cooking.
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, potatoes, and broccoli florets on the sheet pan, drizzle with the dressing, and toss to coat.
5
Arrange in a single layer and roast for 20-25 minutes until the chicken is cooked through and potatoes are golden.
6
Garnish with fresh parsley before serving.