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; 1 cup Broccoli florets; 1 cup Red bell pepper; 1.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 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 roasted with vibrant broccoli and peppers, finished with a bright lemon-garlic glaze that provides a refreshing zing.

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NUTRITION

Protein

47.5g

Fat

26.8g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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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 chicken breast into 1-inch cubes and chop the broccoli and peppers into bite-sized pieces.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
4
Arrange the chicken and vegetables on the prepared sheet pan in a single layer.
5
Pour the lemon-herb dressing over the ingredients and toss thoroughly to coat every piece.
6
Roast for 18 to 22 minutes until the chicken is cooked through and vegetables are slightly caramelized.
7
Serve immediately while hot.