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; 1 tbsp olive oil; 1 cup broccoli florets; 1 cup red bell pepper; 1 cup zucchini; 1 tbsp lemon juice; 1 tsp lemon zest; 2 cloves 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

Chicken breasts and colorful vegetables roasted on a single pan with a bright lemon-garlic herb dressing for a vibrant and zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.9g

Fat

21g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into bite-sized pieces and place them on the sheet pan along with the broccoli, bell peppers, and zucchini.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper.
4
Drizzle the lemon-herb dressing over the chicken and vegetables, tossing everything well to ensure an even coating.
5
Spread the mixture into a single layer across the pan to ensure even roasting and caramelization.
6
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.