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; 0.5 cup Sweet potato; 1 cup Broccoli florets; 0.5 cup Brussels sprouts; 0.5 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 0.5 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

Roasted chicken breast and vibrant vegetables tossed in a zesty lemon-herb marinade for a crisp and satisfying sheet pan meal.

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NUTRITION

Protein

55.7g

Fat

13.5g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Brussels sprouts

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 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 and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and chop the sweet potato, broccoli, sprouts, and peppers into uniform sizes.
3
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well combined.
4
Place the chicken and vegetables on the prepared sheet pan, pour the lemon-herb dressing over them, and toss thoroughly to coat.
5
Spread everything in a single layer and roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.