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; 0.75 cup yellow potatoes; 1 cup broccoli florets; 0.5 cup carrots; 0.5 tbsp olive oil; 1 tbsp lemon juice; 0.5 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

Sheet pan roasted chicken breast and tender potatoes seasoned with fragrant lemon and herbs for a bright, citrus-infused finish.

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NUTRITION

Protein

48.4g

Fat

14.2g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup yellow potatoes

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp olive oil

1 tbsp lemon juice

0.5 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 oven to 400°F and line a large sheet pan with parchment paper.
2
Cut the chicken breast into bite-sized pieces and chop potatoes, broccoli, and carrots into uniform sizes.
3
In a large bowl, toss the chicken and vegetables with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
4
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded to allow for even roasting.
5
Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden and tender.
6
Serve immediately, garnished with fresh lemon zest if available.