YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Vegetables
Tender chicken breasts roasted with crisp baby potatoes and vibrant broccoli, all tossed in a zesty, aromatic lemon-garlic herb dressing.
INGREDIENTS
5.5 oz chicken breast
0.5 cup baby potatoes
0.5 cup broccoli florets
0.5 medium bell peppers
0.5 tbsp extra virgin olive oil
0.5 tbsp lemon juice
1 clove garlic
0.25 tsp dried oregano
0.13 tsp sea salt
0.06 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breasts into 1-inch bite-sized pieces and halve the baby potatoes to ensure they cook evenly.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Place the chicken, potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.
Pour the lemon-herb dressing over the ingredients and toss thoroughly until everything is well-coated.
Spread the mixture into a single layer, ensuring the chicken and vegetables aren't overcrowded to allow for proper browning.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove from the oven and let rest for 5 minutes before dividing into four meal prep containers.